Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

1 chopped onion
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole boneless chicken breasts
1 (8 oz) package shredded Cheddar cheese
1 (8 oz) container sour cream
1 cup crushed tortilla chips

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 cheese, a dollop of sour cream, and chips, if desired.

Calories: 434; Fat: 17.9g; Cholesterol: 68mg; Sodium: 1571mg; Carbs: 42.4g; Fiber: 8.9g; Protein: 27g.



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