Favorite Food Friday #5

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Chicken Taco Soup
Quick and easy to make, just pour in the cans and let it cook for the day.
What I do different. Instead of one can beer I use 1 can Pepsi. I don’t add the cans of green chillies. I also add 1 can cream corn, 2 TBSP of 3 Onion Dip mix from Epicure. And I don’t crush the taco chips, I use them to dip. I also make 1 1/5 cups rice to mix in with it.
What you need
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
To Cook
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 Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
My friend Stephanie gave me this one