This is perfect for lunches and potluck dinners. I frequently will double the recipe to make sure that I have enough. It’s always one of the first things to go so I want everyone to get a chance to try some. And you’re going to want to have some delicious leftovers, anyway – so go for it!It’s just so good! Check out what they are saying about this recipe over at All Recipes:
“You can call this soup or chili, but either way it is wonderful!”
It doesn’t matter what you want to call this as long as you try it out. You won’t be disappointed!
Ingredients
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 Hunt’s 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 Old El Paso taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package Kraft shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Instructions
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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Quick Tip: Line your slow cooker and cleanup is a snap!
Thanks again to All Recipes for this Mexican-style recipe.