Ingredients: |
Ingredients: 1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn, drained (I dont drain mine)
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (Non-alcohol is fine)
2 (10 ounce) cans diced tomatoes with green chilies, un-drained (I use Rotel Mild or regular or one of each if I am making a double batch)
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts ( I usually only use two large breasts and find that this is enough chicken)
shredded Cheddar cheese (optional) (I use Sharp Cheddar but a Mexican Blend is also very good.)
sour cream (optional) (I use fat free)
crushed tortilla chips (optional) (I use the light ones and crush them into the bowl and then put the soup on top.
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Directions: |
Directions:Directions: Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. (Or a regular soup pot.) 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. (I cook mine on the stove-top for about 45-60 minutes. You should know when it is done by the smell and texture.)
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Cut into pieces or shred. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Using the stove-top method, I just cut mine and put it back in and reheat the chicken before serving. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. |
This recipe for Slow Cooker Chicken Taco Soup is from