March 3 TACO SOUP

The temps are  not ideal for this time of year.  We were hoping for warm, sunny weather.  But then again, we waited to long to book our reservations.  We had no idea when we would find our perfect 5th wheel and had to wait to make travel plans.  By the time we purchased our RV, it only gave us 2 weeks to make reservations.  We really wanted to go down by Fort Myers but everything was booked.  So, we cannot complain and are happy to have found anything that was available for a week.  Dave and I are blessed to have found this wonderful resort.  We called at the right time, as someone cancelled their week reservation.

One of my goals for this blog is to share recipes with you while we are on the road and occasional while at home.  I am extremely interested in natural health and eating healthy and organic foods.  I know that it will be a challenge to eat healthy while on the road.  But, I am going to try to do my best and shop at farmer markets when available and health food stores.  

This recipe is perfect for today, being a colder cloudy day.  I received this recipe from my next door neighbor Donna.  It is a great meal while traveling, as it is mostly canned items.  We loved it and hope you will too.

TACO SOUP

1 onion chopped                                 1-16 oz can chili beans

1-15 oz can black beans, drained          1-15 oz can corn, drained

1-8 oz can tomato sauce                     1-12 oz can or bottle beer

2-10 oz cans diced tomatoes w/green chillies, undrain

1-1.25 oz pkg taco seasoning

3 whole skinless, boneless chicken breasts

shredded cheddar cheese (opt)

sour cream (opt)

crushed tortilla chips (opt)

Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker.  Add taco seasoning and stir to blend.  lay chicken breast on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover and cook for 5 hours.

Remove chicken from the soup and allow to cool long enough to be handled.  Stir the shredded chicken back into the soup and continue cooking for 2 hours.  Serve topped with shredded cheese, sour cream and tortilla chips.  

Total time:  7 hours      Serves 8