Prep Time: 15 mins
Cook Time: 7 hrs
Servings: 8
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 carrot, chopped
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (12 fluid ounce) can or bottle beer
1 1/2 tablespoons taco seasoning, reduced sodium
3 whole skinless, boneless chicken breasts
1/4 cup chopped fresh cilantro
1/2 cup shredded reduced-fat Cheddar cheese (optional)
1/4 cup light sour cream (optional)
2 ounces crushed baked tortilla chips (optional)
Directions
- Place
onion, chili beans, black beans, chopped carrot, corn, tomato sauce,
diced tomatoes, and beer in a slow cooker.
- Add taco seasoning and stir
to blend. Lay chicken breasts on top of mixture, pressing down slightly
until just covered by other ingredients. Cover and cook on Low for 5
hours.
- Remove
chicken breasts from soup and allow to cool long enough to be handled.
Shred chicken and stir back into soup. Continue cooking on Low for 2
hours.
- Serve with cilantro, Cheddar cheese, light sour cream, and
crushed tortilla chips.