Monday, April 21, 2008

Slow Cooker Chicken Taco Soup

I found this recipe on (submitted by Patti Kane). I was unsure of it at first, but one bite and I was hooked.

Beans, corn, tomatoes, and taco seasonings slow cooked with shredded chicken. Easy and tasty!

7 hours and 15 minutes
4 servings

1 chopped onion
16 oz. can chili beans
15 oz. can black beans
15 oz. can whole kernel corn, drained
8 oz. can tomato sauce
1 can beer (I made without, just because we didn't have any in the house - I added water instead)
10 oz. can diced tomatoes with green chilies
1 package taco seasoning
2 boneless skinless chicken breasts

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning and stir. Lay chicken breasts on top of the mixture, pressing down slightly until just covered. Set slow cooker on low, cover, and cook for five hours.
2. Remove chicken breasts from the soup and shred. Stir the shredded chicken back into the soup and continue cooking for two hours.
3. If you'd like, serve with shredded cheddar cheese, sour cream, and crushed tortilla chips. Personally, I liked it with a little extra hot sauce!

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