This one comes from my friend Lisa T. It's tasty and fast, and not too terrible for you. That's the trifecta, as far as I'm concerned!
1 onion, chopped
1 16-oz can chili beans (the kind with the seasoned sauce, not plain kidney beans)
1 15-oz can black beans, drained and rinsed
1 15-oz can whole kernel corn, drained
1 8-oz can tomato sauce
1 12 fl oz can or bottle beer, or 1 can chicken broth
2 10-oz cans diced tomatoes with green chilies, undrained
1 1¼-oz package taco seasoning
3 whole skinless, boneless chicken breasts
Place the onion, chili beans, black beans, corn, tomato sauce, beer/broth, 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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