1 (12 fluid ounce) can or bottle beer OR chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
(1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Instructions
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 the soup, and allow to cool long enough to be handled. Stir the shredded chicken 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.
I substituted chicken broth for the beer as I had read reviews that the beer gave it a weird taste although my sis-in-law uses beer and doesn't feel it tastes weird...
Serving
Suggestions
Top with shredded cheese, sour cream and crushed tortilla chips! Enjoy!
Originally Submitted
1/8/2011
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