chicken-taco-soup-redux

I’m one of those people who can eat the same thing, day in, day out. I’ll happily eat the same breakfast of scrambled eggs with spinach, ham, and tomatoes. A lunch of my single gal chicken taco soup. And then chicken taco soup again for dinner.

I’ll go in these spurts where I’ll eat the same thing for weeks. Then swap it out with something else. And eat that for weeks.

My health and fitness is super important to me. Not that I never indulge. Of course I do! You’ll never hear me turn down cake slathered in frosting! But I feel best and perform my best when I’m eating well. I’m not big on diets or counting anything (those NEVER work for me and leave me paranoid, anxious, and crazy!). Instead, I prefer to eat as much as I want, of all the good stuff.

And this chicken taco soup is good stuff!

(Okay, so you’re probably looking at this picture and thinking…all I see is…cheese…and tortilla chips… I promise there’s soup under there! Part of my 80/20 lifestyle of 80% only good stuff and 20% not as great stuff includes a small handful of tortilla chips on my soup with a little bit of cheese.)

Ooookay, now onto the soup!

I’ve shared this recipe before, but I made some tweaks that I think take it up a notch. BAM! Like my pal, Emerald would say.

Single Gal Chicken Taco Soup, Redux

Ingredients for the Soup:

+1 jar tomato sauce. I always read the label. I don’t buy jarred sauce with weird stuff added or added sugar. I’m sure homemade sauce tastes way better…but I’ve never had any luck with that.

+1 lb boneless, skinless chicken breast (can be frozen)

+2 cans black beans, rinsed and drained

+2 cans chick peas, rinsed and drained

+1 bag of roasted corn (I picked mine up in the frozen food section of Trader Joe’s. SO GOOD! If you can’t find frozen roasted corn, canned will do.)

+1 container of grape tomatoes, sliced in half (I’ve made this soup with canned tomatoes. And it’s good. But fresh grape tomatoes take the taste way up!)

+1 container of chicken broth

+Salt, pepper, chipotle, red pepper flakes (depends on how spicy you like your soup. Maybe add just a bit, taste it when it’s almost done and see if you need more)

Toppings:

You can top this soup with absolutely nothing. Or top it with everything! Or whatever! I find that about 5 tortilla chips and a small handful of cheddar cheese topped with avocado is perfect for me I like:

+cheddar cheese

+tortilla chips

+avocado

Instructions:

Toss everything into your crock pot! Turn it on low for 8 hours (or high for 4 hours). When I’m using frozen chicken breasts, I always use the low setting for 8 hours. When the soup has about an hour left, remove the chicken and shred it with two forks. Put the chicken back into the crock pot and cook for the last hour. Serve!

I love making a huge batch of this (often doubling this recipe) and eating it for lunches the whole week. I find I’m most successful with healthy eating when I don’t have to think about it. I know I’ve got a filling and hearty lunch waiting for me that will leave me satisfied and not rooting around for chips later.

Enjoy! If you make this, let me know what you think!

Author

Sarah is a thiry-something wife to an engineer and mother of three. She loves teaching aerobic and cycling classes, learning to shoot with her DSLR in manual mode, and drinking coffee.