This is a throw everything in the crock pot recipe and walk away. I am putting it on the short list of recipes to make soon. This actually sounds like it would be more of a stew than a soup but we'll see what happens. For ease of eating at work, I will probably omit the cheese, sour cream and chips. If I am doing this for a dinner, I will include them.
1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn
1 8oz. can tomato sauce
1 12oz. can or bottle beer
2 10oz. cans diced tomatoes with green chiles, undrained
1 pkg. taco seasoning
3 whole boneless skinless chicken breasts
shredded Cheddar cheese
sour cream
crushed tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes into 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 the slow cooker to low, cover and cook for 5 hours.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken and stir it 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.
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1 comment:
I have this in the crock pot today but instead of chicken, I used ground beef (93% lean). I also did not have diced tomatoes with green chiles so it won't be quite as spicy.
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