"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"
7 h 15 m8 servings434 cals
Ingredients
✔1 onion, chopped✔1 (16 ounce) can chili beans
✔1 (15 ounce) can black beans
✔1 (15 ounce) can whole kernel corn, drained
✔1 (8 ounce) can tomato sauce
✔1 (12 fluid ounce) can or bottle beer
✔ 2 (10 ounce) cans diced tomatoes with green chilies, undrained
✔1 (1.25 ounce) package taco seasoning
✔3 whole skinless, boneless chicken breasts
✔1 (8 ounce) package shredded Cheddar cheese (optional)
✔sour cream (optional)
✔crushed tortilla chips (optional)
Directions
- Prep
- Cook
- Ready In
(2) 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.
- Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.
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