I originally saw this recipe on the Crockpot 365 Blog. I adapted it with the ingredients I had on hand, and it turned out really well! I served it with brown rice, topped with a dollop of plain greek yogurt and a sprinkling of shredded cheddar (and dipped some natural corn chips we found at Trader Joe')s. It was a hit!
Taco Soup (adapted from The Crockpot 365 Blog)
Ingredients:
1 Can Pink Beans, drained & rinsed
1 Can Cannellini Beans, drained & rinsed
1 Can Black Beans, drained & rinsed
1 Bag Frozen Corn
1 Large Can of San Marzano Tomatoes
1 Jar Salsa Verde
1 Packet Gluten-free Taco Seasoning
1 Packet Gluten Free Ranch Dressing Mix
4 Boneless, Skinless Chicken Breasts
Directions:
Place all ingredients in crockpot. Cover and cook on low for 8-10 hours or high for 4-6 hours. Remove chicken breasts, shred, and mix back in. Serve with whatever ingredients you like (brown rice, greek yogurt, cheddar)
Enjoy!
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