For my main entree, I am presenting TWO different recipes that utilize the same ingredient list. I’m all about mixing it up without having to buy more ingredients. The two entrees featured are: Easy Slow Cooker Chicken Taco Soup & Easy Chicken Nachos! Both are packed with veggies, protein, and the thing every kid loves…. CHEESE. If you are dairy-intolerant, try Daiya brand (carried by Costco) which comes in various shredded flavors.
Easy Slow Cooker Chicken Taco Soup (recipe adapted from food.com)::
– 1 (16 oz) can black beans
– 1 (16 oz) can niblet corn
– 1 (11 oz) can Rotel tomatoes & chilies (I add 1-2 cans depending on how much I want to stretch the soup)
– 1 (28 oz) can diced tomatoes
– 1 (4 oz) can diced green chilies
– 1 (1 1/4 oz) envelope taco seasoning mix
– 1 (1 oz) envelope Hidden Valley Ranch dressing mix
– 1 lb shredded chicken (COOKED)
DO NOT DRAIN CANS! Simply add every ingredient listed above to your slow cooker EXCEPT for your cooked chicken. That’s right — just dump it all in, stir, and leave it alone! Cook on high for 2 hours or low for 4 hours. You will add your cooked chicken during the last hour of slow cooking so it doesn’t get soggy.
Garnish each bowl of soup with the following ingredients as desired:
– Crushed black corn tortilla chips (Trader Joe’s)
– Shredded cheese
– Fage Greek yogurt — YOUR NEW SOUR CREAM! Jam packed with protein & it lasts a really long time. Costco sells a massive tub of it.
– Salsa — green or red!
– Avocado slices
This is more of a free-for-all, decorate your nachos as you please. Use the ingredients listed above as you like. I buy a few extra cans of the beans & corn to use for the nachos.
Typically I use:
– Rotisserie chicken from Costco
– cooked black beans
– cooked corn
– Salsa
– Fage Greek yogurt
– Salsa
– Shredded cheese
– Avocado slice
– 2 oz. dark chocolate
– 1 Tbsp extra virgin coconut oil
– 1/4 cup shredded unsweet coconut
– 1/2 cup sliced almonds
– 1/4 cup walnuts, chopped
1. Line a baking sheet or large plate with parchment paper or wax paper. Combine coconut, almonds, & walnuts in a bowl.
2. Melt together the chocolate & coconut oil in the microwave (on medium) in a glass bowl.
3. Stir nuts into chocolate mixture.
4. Drop spoonfuls onto baking sheet while still warm; refrigerate until set.
5. DEVOUR!
It is right?! We ate the leftovers of it from last week yesterday and it was still so tasty!
tried the soup tonight and it was so good! 🙂