While in my crazy nesting phase I was on the hunt for some quick, easy, cheap dinner ideas.
And this, my friends, is one of my favourites.
It originally comes from Six Sisters' Stuff, so huge props to them. You can find their post about it here but I'll include everything below too. Along with my comments. Lucky you!
It tastes a-maz-ing. You'll have most (if not all) of the ingredients in your pantry anyway. And it doesn't even need long in the Crock-Pot.
Umm. Hello. No brainer.
Slow Cooker 8-Can Taco Soup
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed (I skipped this one because I didn't have them on-hand)
1 14.5 oz can diced tomatoes, drained (I used a can of diced toms with jalapenos to keep it spicy! Think Rotel. And I threw it in with all the juices. No harm done.)
1 15 oz can sweet corn, drained
1 12.5 oz can chicken breast, drained
1 10.75 oz can cream of chicken soup
1 10 oz can green enchilada sauce (or make your own! I've done it both ways. Yum & Yum.)
1 14 oz can chicken broth (I used a broth base & water and just measured it out in an empty can.)
1 1 oz packet taco seasoning (or if you're like me and buy the Costco-size Taco Seasoning, 1/4 C if I'm recalling correctly)
Spray slow cooker with non-stick cooking spray.
Dump all ingredients into slow cooker and stir together.
Cook on low heat for 2-3 hours.
Serve with shredded cheese and tortilla chips.
EASY-PEASY!
And freaking awesome.
These are some of my favorite leftovers. I could eat it for days. I have. And I will again.
Happily.
Eat Up, Lovers.
You can thank me after your tummy is full of deliciousness.
