Wednesday, October 26, 2011

{New Meal of the Week} Chicken Taco Soup

Week Five and still on a roll! We didn't realize how similar this was to week one until we got all of the ingredients out. That was soft tacos/nachos and this was a soup. I was a little worried it might not be "soupy" enough, but it ended up being great!

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)


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.

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. We might have added half a block of Velveeta cheese to this step :)

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. 
Things we learned:
1. We took our own adviced and used trimmed and ready chicken. So much faster in the morning!
2. You can kind of taste the beer. I bet we could have used two cans of chicken broth if you don't like that flavor.

Recipe courtesy

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