Chicken Taco Soup

As the weather gets warmer here in New Zealand, my days of slow cooker meals are sadly dwindling. This weekend was a bit cooler than last, so I took advantage and made Chicken Taco Soup, a recipe I found online and adapted with my personal touches. The meal is simple to make and tastes a bit like Chili, but isn’t as heavy. It was a hit with Jeremy!



Ingredients
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 jar taco sauce
2 14.5-oz cans diced tomatoes
1 1.25-oz packet taco seasoning
2 boneless skinless chicken breasts

Directions
Mix everything together in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and mix with soup. Top with tortilla chips and sour cream.

Servings: 14 (3/4 cup)

In addition to cooking this weekend, we went to an outdoor gear store and did some shopping for our trip to Australia. I got a backpack that will hold our stuff for two nights of camping in the Outback and another pack that fits into a tiny little pouch for easy travel. We also both got a new pair of shorts because we checked the temperature and it's currently in the high 90s over there. We were very excited about the sales we found. All of the goods cost us less that what the backpack would have at full price. Yay for a great shopping trip!