1, 16 oz. can chili beans (I used Brooks Chili Hot Beans)
1, 15 oz. can black beans, not drained
1 can, 15 oz. whole kernel corn, drained
1, 8 oz. can tomato sauce
1, 12 oz. can or bottle of beer
2, 10 oz. can diced tomatoes with geen chillies, undrained
1.25 oz. package taco seasoning
2 large skinless chicken breast, or 3 small
Toppings -
Shredded Cheddar
Sour cream (this is really good)
crushed tortilla chips
Instructions
Place 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 breast on top, pressing down slightly until just covered by the liquid. Cook on low for 5 hours.
Remove breast from soup, allow to cool, and shred. Stir this back into the soup and cook on low for 2 more hours. Serve with shredded cheddar, dollop of sour cream or crushed tortilla chips.
NOTE- You could use chicken broth instead of beer, but I used beer and it was very good. This soup is not spicy. You could add a little cayenne if you want it spicy.
Originally Submitted
4/26/2020
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