This taco soup is “cheap and cheery” with a kick of heat.
cans cannellini beans - drained and rinsed
can black beans - drained and rinsed
can (8 oz) tomato sauce
bottle (12 oz) beer
can (10 oz) Rotel tomatoes with chilies
homemade taco seasoning
skinless, boneless chicken breasts
Place onion, beans, corn, tomato sauce & beer along with the tomatoes and chilies in the slow cooker. Add the taco seasoning and stir.
Add chicken breast to pot, making sure to cover with other ingredients.
Set heat for low and cook for 4 hours.
Remove chicken from cooker and let cool.
Shred chicken with forks and add back to pot.
Taste for seasoning, adjusting for salt and pepper.
Cook on low for an addition 1 hour - up to 2 hours.
Serve with grated cheddar cheese, sour cream, avocado, chips and/or cornbread.
This recipe can be made in a dutch oven. Cook on top of stove at medium heat for approximately 1 1/2 hours. Test chicken prior to shredding to make sure it is cooked thoroughly.
Recipe from Donya Mullins |
A Southern Soul