December 3, 2016

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 16-oz. can chili beans
1 15-oz. can black beans
1 15-oz. can whole kernel corn, drained
1 15-oz. can tomato sauce
1 12-oz. can or bottle beer
2 10-oz. cans diced tomatoes with green chilies, undrained
1 1.25-oz. package taco seasoning
3 whole skinless, boneless chicken breasts
optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips

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. Cook on low, covered, for five hours. Remove chicken from soup, and allow to cool long enough to be handled. Shred and stir chicken back into the soup; continue cooking for two hours. Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips, if desired.

Jacquelyn Guisbert, Drummond Island