I have been making this soup at least twice every fall and winter for the past few years. All the credit for the recipe goes to my brother, who found it, tried it out and passed it on. I sometimes think my brother has questionable taste(like that sweater vest in 8th grade) but this soup is awesome.
Best of all, it’s ridiculously easy.
- half of a large sweet onion, diced
- one 15oz can of chili beans, drained
- one 15oz can black beans, drained
- one 15oz can of whole kernel corn, drained
- one 8oz can of tomato sauce
- two 10 oz cans of Rotel(I prefer the ones with lime juice added), heat preference of choice
- 1.25oz package of low-sodium taco seasoning
- 3 skinless, boneless chicken breast halves
- one 12oz Corona(or other Mexican beer)
- shredded cheddar cheese(optional)
- sour cream(optional)
- crushed tortilla chips(optional)
- Cook chicken breasts until just done in a skillet on the stove top.
- Dice onion. Place diced onion in bottom of crock pot.
- Dump in drained chili beans, black beans and corn.
- Dump in cans of Rotel(undrained), tomato sauce and taco seasoning.
- Pour in beer. Stir to combine all ingredients and mix in taco seasoning.
- Lay cooked (I have grilled them and it’s awesome) 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.
- After 5 hours, pull out chicken breasts and shred chicken.
- Mix chicken back into crock pot and cook on low for another 2 hours.
- Serve topped with shredded cheese, a dollop of sour cream and crushed chips if desired.