Wednesday Kitchen - Chicken Taco Soup

Welcome to Wednesday Kitchen, our new regular slot featuring favourite recipes from members of the JET Team! Today, Val shares a delicious soup recipe, and the lovely story behind it...

"When I was little, my mother would make a roast in a slow cooker. The roast was always a not-so-great cut of meat, that would cook all day in the slow cooker in a vat of tomato sauce. I called it 'stringy meat'. I did not like stringy meat. To me, that is all you could make in a slow cooker - stringy meat. So I vowed I would never own a slow cooker..."

Photo credit: raechelmyers.com

"Now, I've been married for 22 years. That's 22 slow cooker free years. Then, suddenly, I came across a couple of soup recipes that are made in a slow cooker. What's this? I thought. Something made in a slow cooker besides stringy meat? I simply had to try one out for myself!

Since there is only my husband and I to cook for, I did not need to purchase a giant slow cooker. But I did want a pretty one! So, I found a nice white slow cooker, with a black damask pattern on it, that is only 4.5 qts."

• 1 can of black beans drained and rinsed
• 1 can of kidney beans drained and rinsed
• 1 can or corn drained
• 1 tbsp chili powder
• 1 packet of taco seasoning
• 1 28oz can diced tomatoes with chillis
• 1 8oz can of tomato sauce
• 3 to 4 chicken breasts
• Cayenne pepper and salt and pepper to taste

"For my inaugural recipe, I chose Chicken Taco Soup. The recipe above makes 4 to 6 servings, and it's very simple to make. Just put all the ingredients in the slow cooker, mix well, and cook on low for 8 hrs. I topped each bowlful with grated cheddar cheese and a spoonful of sour cream, and I'm happy to report my husband loved it!"

Photo credit: raechelmyers.com