Slow Cooker Taco Chicken
Soup[/b]
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
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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