National Homemade Soup Day

chicken soup

Guess what?  I had no idea there was a national homemade soup day, but I’m really happy that there is.  Not only is the best comfort food in the world, but there are also proven health benefits to eating it.  Personally, I think there are also health benefits to making it!  I love the tradition of it, the feeling of comfort that is attached to it, and the memories associated with it.

I love a bowl of chicken soup, whether I’m sick or not.  It’s easy to freeze into individual portions; just the right size for a great light lunch or dinner.  It’s nutritious and good for you, too!  No matter whether or not you believe the old folk remedy of healing a cold with hot chicken soup, there are actually several proven facts to support it.  Moms and grandmothers have, for years, touted the health benefits of homemade chicken soup while the medical field took longer to get on board.  Now, however, after several studies to test the theory, it’s widely agreed that the benefits are genuine.  Studies have shown some of the following benefits: Continue reading “National Homemade Soup Day”

Slow Cooker Chicken Taco Soup

fall creeping in
You fall creeping in

Fall is here to stay!  Nothing signals the change of seasons like bringing out your crockpot and making a big batch of soup!  I’d like to share my favorite recipe for taco soup.  I always make a double batch and freeze individual portions in freezer bags. It makes a great quick dinner or lunch at work.  When you have fall sports every weekend, you can have a quick bowl of soup on the table in a few minutes!  For moms that need to sneak in a few veggies, this is the perfect soup to do that!  I don’t remember where I first came across this recipe a few years back, but it remains at the top of my recipe box.

  • 1 onion, chopped
  • 16 oz. can chili beans or kidney beans (light or dark)
  • 15 oz. can black beans (drained and rinsed)
  • 15 oz. can corn, drained
  • 8 oz. can tomato sauce
  • 12 oz. beer
  • 2  10-oz. cans diced tomato w/chilies
  • 1 pkg. taco seasoning
  • 3 chicken breasts

Place the onion, chili/kidney beans, black beans, corn, tomato sauce, beer, and diced tomatoes into a slow cooker.  Add the taco seasoning and stir. Lay the chicken breasts on top and press down just until covered.

Set on low and cook, covered, for 5 hours.

Remove the chicken and let it cool slightly.  Shred it and put it back in the crockpot.  Continue cooking, covered, for another 2 hours.

Some toppings that you might to add are shredded cheese, sour cream, tortilla chips, etc.  Enjoy!