This soup is amazing! I love when a soup is hearty enough to act as an entire meal and tastes heavenly at the same time. A bite of this soup tastes like you are in Mexico and cuddling up on a snowy day at the same time. ENJOY!!
7 hours to cook, 15 minutes to make
1 onion, chopped
16 ounce can chili beans
15 ounce can black beans
15 ounce can whole kernel corn, drained
8 ounce can tomato sauce
12 fluid ounce can or bottle beer
10 ounce cans diced tomatoes with green chilies, undrained
1.25 ounce package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (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. Shred the chicken and stir the shredded chicken back into the soup.
- Continue cooking for 2 hours. (Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired).