Place the onion, beans, corn, tomato sauce, beer, diced tomatoes
and salsa in a slow cooker. Stir in the taco seasoning. Lay chicken
breasts on top of the mixture, pressing down slightly until just
covered by the other ingredients.
Cover and cook on low heat for 5 hours.
Remove chicken breasts from the soup, and allow to cool long
enough to be handled. Shred chicken. Stir the shredded chicken
back into the soup, cover and continue cooking on low for 2 hours.
Serve topped with shredded cheese, a dollop of sour cream, and
tortilla chips.
Originally Submitted
12/30/2012
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