Wednesday, September 1, 2010

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8oz) package shredded cheddar cheese
1 (8 oz) container sour cream
1 cup crushed tortilla chips

Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in 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 slow cooker for low heat, cover and cook for 5 hours.

Remove chicken breasts from soup, and allow to cool long enough to be handled. Stir shredded chicken back into soup and continue cooking for 2 hours. Serve topped with cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

(2008 Cookbook)

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