These days, the Gravel Road kitchen is busy putting together freezer meals. Not just for us, but also for our kids, who will be new parents in early 2015. A couple times a week, I double new freezer recipes. The Man of Steel, Camp Dorothy’s namesake, and the cook eat half for supper, and the other half goes into the freezer for the parents-to-be.
The good news is that we’ve taste-tested some delicious recipes. The bad news is that between cooking and caring for Camp Dorothy’s namesake, the cook keeps forgetting to stage good photos of the new dishes. The picture above is a case in point. It doesn’t do justice to the chicken taco soup we all pronounced delicious, even the cook who ate hers without sour cream and cheese. The only change to be made in the future, is to use half the chicken since the amount in the original recipe overpowers every other ingredient and flavor.
That said, here’s the recipe, first found it via a Yahoo parenting post about 24 Freezable Dishes to Bring to New Moms. Yahoo found the recipe at a website called Loving My Nest.
Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (or broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional garnish after cooking)
sour cream (optional garnish after cooking)
crushed tortilla chips (optional garnish after cooking)
Place all ingredients in slow cooker. Cook on low for 6-8 hours. About 2 hours before serving, remove chicken breasts and cool on a plate. Once cooled, shred the chicken and put it back in slow cooker to finish cooking.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approximately. 5-6 people.
