Taco Soup!

-One large can of crushed tomatoes
-One can of chili hot beans
-One can of diced green chili peppers
-Once can of Italian diced tomatoes
-One can of beer or 12-16 oz of water added, as needed for consistency
-2 carrots, chopped
-5 celery stalks, chopped
-1 yellow bell pepper
-1 cup frozen corn
-1 cup frozen okra
-1 packet of taco seasoning
-2 large frozen chicken breasts

In MP5, set temperature to 350 degrees. Add all ingredients, except chicken. Mix. Place chicken on top. Wait 5 minutes after the Vapo-Valve has stopped clicking and is raised with steam coming out to turn temperature down to 180. After 4 hours, take chicken out and shred. Place back in MP5 and enjoy.

Serve over rice, or with tortilla chips.
A dollop of nonfat yogurt may be good on top of the soup.


Crockpot Instructions:

1. Place the ingredients 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.
2. 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.