I spent my Saturday morning drinking coffee out of a spring mug (wishful thinking!), snuggling my baby, and making soup.
My cute little spring mug I found at HomeGoods.
Hurry up spring!
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!
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
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.
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.