Taco Soup

 

This one could not possibly get any easier! Lately I have been trying to really simplify my Sunday Meal Prep, but I have also enjoyed having 1-2 Dinners for the week that are 100% at the ready and just have to be reheated!  It seems like we have so much going on that I barely have time to do that! So, I have been incorporating a couple of things that I know I can have from fridge to table in 5 minutes! This one is fantastic! Not to mention there is literally zero work you just dump it all into the Slowcooker! ;)

 

What you need...

4 Organic Chicken Breasts

28 oz. Can Fire Roasted Tomatoes

1 jar or Enchilada Sauce (Red or Green Works - I used Frontera)

1/2 of a 16 oz. Bag Frozen Organic Corn

15oz. Can Organic Black Beans, drained & rinsed

1/8 tsp. each Cumin, Ancho Chili Powder, Black Pepper

Chopped Bell Peppers & Onions are Optional, I didn't use them just to save on time and topped mine with Salsa instead

 

Add Chicken to Slowcooker, cover with lid and cook on high for 3 hours. (All Slowcooker cook slightly different so keep an eye on them if it's your first time using this method) The Chicken Breasts are ready when they shred easily with tongs! Once shredded, add in remaining ingredients and stir to combine. Continue to cook another hour! Then enjoy or allow to cool and store in an airtight container in the fridge for 3-4 days! Also makes a great enchilada filling! ;)

 

Toppings

Avocado

Salsa or Pico de Gallo

GF Tortilla Crumbles - We Love both Late July Quinoa & Chia Chips and Siete Cassava Chips, if you hold onto the crumbles at the bottom of the bag, they make a perfect little crunchy GF topping

Cheese

Olives - I know, but my kids put olives on EVERYTHING

Greek Yogurt - If you are a Sour Cream lover, this is a great stand-in

 

 

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