Healthy Easy Nutritious Recipes

Crockpot Chicken Taco Soup

4/12/2016

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Ingredients:

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

2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese (optional)
sour cream (optional)

Instructions:

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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Pumpkin Soup with Turmeric and Red Lentils

2/17/2015

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Ingredients
1 T. coconut oil
1 red onion, chopped
2 cloves garlic, minced
2 red apples, cubed
1 can pure pumpkin (15 oz.)
4 c. broth (chicken or turkey)
1 c. red lentils
1 can light coconut milk (13.5 oz)
1 T. agave
1 t. turmeric
1 t. curry powder
1 t. cinnamon
salt and pepper to taste

Instructions

In a large pot over medium heat, melt the coconut oil and saute the onion, garlic, and apples for 5 minutes until the onion is translucent.
Add the pumpkin, broth, uncooked lentils, coconut milk, agave, turmeric, curry, cinnamon, salt and pepper. Cook for 25-30 minutes until the lentils are soft and tender.
Pour into a blender and mix for 2-3 minutes until soup is smooth.
Serve warm

Nutritional Information
Serving Size - 1 Cup
Calories 191
Total Fat 13 g
Cholesterol 0 mg
Sodium 290 mg
Total Carbohydrates 14 g
Dietary Fiber 2 g
Sugars 8 g
Protein 4 g

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Crockpot Chicken Taco Soup

Pumpkin Soup with Turmeric and Red Lentils

Darleen Barnard

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