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I declare victory. Scott, I, and Ian all liked tonight's chicken taco soup. (Drew didn't, but he tried it, so.) So I record it and shared it.
1 can low sodium pinto beans, drained and rinsed.
1 can low sodium kidney beans, drained and rinsed.
1/4 cup McCormick original taco seasoning.
1.5 pounds boneless skinless chicken breasts, cut into chunks.
1 can creamed corn.
2-3 cups water.
If preparing ahead of time, take everything but the water, seal inside a gallon freezer bag appropriately labeled, and freeze.
Thaw overnight, and drop in the crockpot - adding the water. Cook on low for ten hours. (May be done sooner - we were gone for long enough that it needed to be ten hours.)
If you're not freezing it, it probably won't need to cook as long and/or you could cook on high, but otherwise I assume about the same results/steps.
You may want to add a bit of salt - it's on the light side for salt, though I found it quite tasty.
1 can low sodium pinto beans, drained and rinsed.
1 can low sodium kidney beans, drained and rinsed.
1/4 cup McCormick original taco seasoning.
1.5 pounds boneless skinless chicken breasts, cut into chunks.
1 can creamed corn.
2-3 cups water.
If preparing ahead of time, take everything but the water, seal inside a gallon freezer bag appropriately labeled, and freeze.
Thaw overnight, and drop in the crockpot - adding the water. Cook on low for ten hours. (May be done sooner - we were gone for long enough that it needed to be ten hours.)
If you're not freezing it, it probably won't need to cook as long and/or you could cook on high, but otherwise I assume about the same results/steps.
You may want to add a bit of salt - it's on the light side for salt, though I found it quite tasty.
