1 onion, chopped
1 (15 ounce) can black beans
1 (16 ounce) can chili beans
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) bottle beer (optional)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 -4 skinless, boneless chicken breasts
Optional Toppings: shredded Cheddar cheese; sour cream; crushed tortilla chips
-Place the onion, chili beans, black beans, 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 4 – 5 hours.
-Remove chicken breasts from the soup, and shred w/two forks.
-Stir the shredded chicken back into the soup, and continue cooking for 1-2 hours.
Options: Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips,
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