Friday, February 8, 2013

Taco Soup

You gotta love a tried and true slow cooker recipes for those busy work days or lazy weekends. This flavorful taco soup is a perfect alternative when you're chilli-ed out.

 Taco Soup [adapted from]
-1 onion, chopped
-1 16 ounce can chili beans, rinsed and drained
-1 15 ounce can black beans, rinsed and drained
-1 15 ounce can whole kernel corn, drained
-1 8 ounce can tomato sauce
-1 12 ounce can or bottle of beer
-2 10 ounce cans diced tomatoes with green chiles, undrained
-1 package taco seasoning
-2 whole skinless, boneless chicken breasts
-shredded Cheddar cheese
-sour cream
-crushed tortilla chips

1. 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.

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

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