Oh Yum!

It's not very often that I share recipes.  You all can Google and search Pinterest as well as I can.  But last night when I was still going on about how delicious this was two hours after I ate it, I knew I had to share it.  I seriously think this is the best soup I have ever made.  It's possible I'm even still thinking about how delicious it is.  And it's healthy.  What?  That could be why I am so in love with it.  Healthy and incredibly delicious?  That's really not always a common combination. 

I'm trying super hard to eat healthier and this definitely fit the bill.  It comes in around 300 calories for a good sized serving and it is so filling.  Like I had a bowl of this soup and a glass of milk for dinner last night and was completely satisfied with my dinner.  Obviously, if I was still bragging about how good it was two hours later. 

So, I'm going to give you the recipe.  It's not my own.  I found it on Pinterest.  If I had realized it was going to be so delicious I would've taken more pictures while I was actually making it.  I didn't have high hopes though, so I didn't.  I've had a series of Pinterest recipe fails.  But believe me, you want to try this one.  The original recipe came from here.  I made a few tweaks just for personal taste.  I don't think any of them really changed the nutritional value.

Creamy Taco Soup

3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chilies
1 15-oz can diced tomatoes  diced tomatoes with chilies
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend one that sounds like it would work with tacos/Mexican food

1/ Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.

2/ Add remaining ingredients and stir well.

3/ Cover and cook on high for 2 hours or on low for 4-5 hours.

So, the first great thing about this is it's entirely done in the slow cooker.  That means you can throw it in before you go to work and have an amazingly delicious dinner ready for you when you get home.  I of course didn't do it that way though.  I threw 4 frozen chicken breasts in the crock pot and poured in enough chicken broth to cover them.  I let them cook all day on low.  When I got home from work, I pulled out the chicken and shredded it.  I dumped the chicken broth from cooking out because I'm grossed out by the little slimy bits from cooking chicken.  Anyway.  Then everything else went into the crockpot.  I used the remaining 1/2 cup of chicken broth (the other half went in the blender with the white beans and Greek yogurt) to rinse the blender out so that I got all that good creaminess into the pot.  

I didn't use the specific kind of Mrs. Dash that the recipe called for because my grocery store didn't carry it.  I just picked a Mexican food sounding one.   I did have to buy a lot of the spices because I didn't have them on hand but now I have them and I can totally use them to make homemade taco seasoning too.

I was honestly kind of doubtful about the Greek yogurt flavor and the creaminess of the soup.  I'm kind of behind, I had never used Greek yogurt to cook before.  Um, hello, it was delicious!  And I think it would be really easy to adapt this to be vegetarian if that's what you like.  Just substitute the chicken broth with veggie broth and toss some extra vegetables or tofu in.

I know, the slow cooker looks messy, that just means it's going to be delicious.  Seriously, make this for dinner this week.  You will totally thank me.

Have you tried any Pinterest recipes lately?  Were they delicious or terrible?  Maybe nobody else has such a bad track record with Pinterest recipes, maybe this soup broke my streak of bad luck.