Chicken Taco Soup

I spent my Saturday morning drinking coffee out of a spring mug (wishful thinking!), snuggling my baby, and making soup.  

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My cute little spring mug I found at HomeGoods.
Hurry up spring!

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The baby 🙂

Chicken taco soup on a cold Saturday definitely hits the spot.  This soup has a great flavor, is packed with veggies, and is very healthy!  

 

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Ingredients:

1 -2 Jalapenos (finely chopped and seeded)
1 can black beans (rinsed)
3 10 oz. cans diced tomatoes (I used organic, could use rotel instead)
1.5 cups uncooked quinoa-rinsed
1 package of Mrs. Dash taco seasons
1 pound chicken breasts, boiled and chopped
1 large green bell pepper chopped
16 oz. bag frozen corn
1 small chopped onion
16oz water

Throw all ingredients in the crock pot, mix well, and cook on low for 8 hours.

*I added fresh mushrooms to this batch; normally I don’t, but they were on clearance and about to go bad.  They were a nice addition to the soup 🙂  You can add more corn or beans if you want.  I threw in what I had around the house.  The chicken breasts can be put uncooked in the crockpot with all other ingredients, shred after cooking.

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Healthy foods like this help me toward my summer bod goals!  I always feel great after an intense work out and a day of eating healthy.

DAYS 1 and 2 of cutting out candy :p   My guilty pleasure.

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