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Categories:
onions black beans corn kernels tomato sauce beef tomatoes taco chicken breast halves Cheddar cheese sour cream tortilla chips
Viewed: 39 - Published at: 4 years agoIngredients
- 1 each onions chopped
- 16 ounces chili beans canned
- 15 ounces black beans
- 15 ounces corn kernels, canned drained
- 8 ounces tomato sauce
- 12 ounces beef one can or bottle
- 20 ounces tomatoes diced with green chilies,undrained
- 1 1/4 ounces taco seasoning mix to taste
- 3 each chicken breast halves, boneless, skinless
- 1 x cheddar cheese shredded, optional
- 1 x sour cream optional
- 1 x tortilla chips optional, crushed
Method
- 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.
