16 oz. jar salsa
1.25 oz. package dry taco seasoning mix
1 lime, juiced
3 tablespoonss chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves
½ cup chopped carrots
Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken.
Tomato Basil Soup
2 tbs olive or vegetable oil
2 medium carrots, finely chopped
1 onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
6 large tomatoes, peeled, seeded and chopped (6 cups)
1 can (8 oz) tomato sauce
2 teaspoons dried basil leaves
½ teaspoon sugar
¼ teaspoon salt
Dash of pepper
In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.