This is a hearty soup that literally takes 15 minutes to prepare, 7 hours to slow cook and an evening to enjoy! Simple as that! Perfect for a Saturday supper or Sunday lunch. Makes 8 servings so grab a bowl and enjoy!!
Ingredients:
1 chopped onion
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 ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes (with green chilies, undrained for a little spice)
1 package taco seasoning
3 whole skinless boneless chicken breasts
For Toppings:
Shredded cheddar cheese
Sour cream
Crushed tortilla chips
Lime wedges
Directions:
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 until you can handle them. Shred your chicken and stir the shredded chicken back into the soup and continue cooking for 2 more hours.
Serve into individual bowls. Set up a topping bar with cheddar cheese, sour cream and crushed tortilla chips and let your family or friends top their soup as they desire!
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