Chicken Taco Soup
Ingredients:
- onion, chopped - 1
- chili beans - 16 ounce can
- black beans - 15 ounce can
- whole kernel corn, drained - 15 ounce can
- tomato sauce - 8 ounce can
- beer - 12 ounces
- diced tomatoes with green chilies, undrained - 2 - 10 ounce cans
- taco seasoning - 1.25 ounce package
- skinless, boneless chicken breasts - 3 whole
- shredded Cheddar cheese - for garnish
- sour cream - for garnish
- crushed tortilla chips - for garnish
Instructions:
Place onion, chili beans, black beans, corn, tomato sauce, beer and tomatoes in a slow cooker. Add taco seasoning; stir to blend. Lay chicken on top of mixture, press down slightly until just covered by the other ingredients. Cook on low for 5 hours. Remove chicken and shred. Stir chicken back into the soup, and continue to cook for 2 hours.
Ladle into serving bowls, garnish with Cheddar cheese, a dollop of sour cream and tortilla chips.
