Monthly Recipe

Monthly Recipe
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 beer

1 (1.25 oz) package taco seasoning
3 chicken breasts
2 (10 oz) cans diced tomatoes w/ green chilies, undrained
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
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.
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By Amber Luebke and Bree McLain, owners of Lotus Salon in Stoughton, WI, have over 35 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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