February 17, 2016

When it comes to busy weeknights, let the slow cooker do the work for you. Inspired from Taco Pot Pie, this delicious chicken soup has all the taco comforts in one big bowl. The original recipe called for lean ground turkey as a substitute for ground beef, however, I used chicken for a heartier bite. Every spoonful sounded a bit like, "mmmmmm... yum!!" This soup is so good, it officially made its way to the weeknight rotation favorites.

Ingredients1 can pinto beans1 can black beans2 large chicken breasts, chunked1 package of dry Ranch dressing mix (because everything is better with Ranch)1 package of taco seasoning1 tbsp chili powder1 tsp ground cumin¾ tsp ground paprika¼ tsp dried oregano1 can corn, drained2 cloves garlic, minced1 medium white onion, finely diced1 red bell pepper, finely diced1 green bell pepper, finely diced1 jalapeño, seeded and finely chopped (optional)*1 – 1 ½ cups of water as needed

Toppingsshredded cheeseavocadosour creamtortilla stripscilantro

InstructionsStep 1. Cook chicken on the skillet (season with salt, pepper, chili powder, cumin)Step 2. Add ingredients together in slow cookerStep 3. Add chicken to slow cookerStep 4. Slow cook for 8 hours on lowStep 5. Add toppings and enjoy!