Soups by Sasha #203
Chicken Taco Soup
Recipe Servings: 8
Ingredients
one onion, chopped
one (16 ounce) can chili beans
one (15 ounce) can black beans
one (15 ounce) can whole kernel corn
one (8 ounce) can tomato sauce
two (12 fluid ounce) can or bottle beer
two (10 ounce) cans diced tomatoes with green chilies
one (1.25 ounce) package taco seasoning
three whole skinless
one (8 ounce) package shredded Cheddar cheese
sour cream (optional)
crushed tortilla chips
Instructions:
Put the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and mix to blend. Lay chicken breasts on top of the mixture, pressing down slightly till just covered by the other ingredients. Set slow cooker for low fire, cover, and cook for five hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Mix the shredded chicken back into the soup, and continue cooking for two hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
