Rinse and drain the beans, and place in the crock pot.  Season with salt, cumin, Italian seasoning  chili powder, and garlic.  Add in the diced green chilies, water, and chicken broth, and stir well to combine.  Layer the chicken breast over top of the bean mixture.

Cook on LOW for 8 hours, stirring once to ensure the beans don’t stick to the bottom of the pot.  Remove the chicken breast from the crock pot and chop/shred.  Add back into the crock pot and stir.  Allow to warm for an addition hour or so, if desired.  Stir in the Greek yogurt until creamy and combined.  Allow to warm through and serve! 

I’ve decided that crock pot soups of any shape are a huge hit with the little birds.  

All starting with the ever so delicious Chicken Taco Soup.

Stirring in the cheese-y goodness is the most important part of the entire meal.  

I made the mistake ONCE to assist, and resulted in a new bowl of soup being poured, with a fresh dollop of the Greek yogurt on top.

Mom totally ruined the entire thing.

22 month old drama.

I can only hope for this kind of (mellow) drama at 16 years. 

The finest concentration.

There was also cornbread.  I honestly didn’t give the benefit of the doubt and offer them corn bread.  When we sat down together and Parker realized that her dad and I were eating the bread over the chips, well.. she was just going to have to have some.

Another hit in this house.  Making just a few tweaks to an already incredibly simple recipe offered up the most delicious dinner meal, and amazing leftovers.  

I’m such a left-over lover.  I almost always make a little extra and in hopes there will be something left for me to tote to work (or eat for breakfast?) the next day, and this is fantastic.