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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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I found this recipe on a different site. If you choose, you can use instant taco seasoning. I like to make my own and I have included the recipe to do so.I make soup for my boyfriend weekly and this is, by far, is his favorite! Enjoy!! Ingredients:
1/2 onion, chopped |
1 (15 ounce) can chili beans |
1 (15 ounce) can black beans |
1 (15 ounce) can corn, drained |
0.5 (1 1/4 ounce) package taco seasoning |
2 skinless chicken breasts |
1 (8 ounce) can tomato sauce |
1 (12 ounce) can beer (any kind) |
1 (15 ounce) can diced tomatoes |
1 tablespoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon crushed red pepper flakes |
1/2 teaspoon oregano |
1/2 teaspoon paprika |
1 1/2 teaspoons cumin |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
2. Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
3. Set crock pot on low and covered for 5 hours.
4. Remove the chicken breast and let them cool off for a couple of minutes.
5. Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
6. Serve topped with Mexican cheese and sour cream. YUMMY!
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