Slow Cooker Chicken Taco Soup

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Step: 1

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add

Step: 2

, 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.

Step: 3

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.

Per Serving: 434 calories; protein 27.2g; carbohydrates 42.3g; fat 17.7g; cholesterol 67.8mg; sodium 1596.8mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.