Who doesn't love a meal that practically makes itself?! I first had this wonderful crock-pot meal over a year ago at a women's retreat and have been making it ever since. I finally remembered to snap a few pictures quick so I could share with all of you over here!
Chicken Taco Soup
1 Onion, chopped
1 - 16 oz Can Chili Beans
1 - 15 oz Can Black Beans
1 - 15 oz Can Corn, drained
1 - 8 oz Can Tomato Sauce
1 - 12 oz Bottle/Can Beer
2 - 10 oz Cans Diced Tomatoes with Green Chilies (Rotel)
1 Packet Taco Seasoning
3 Whole Skinless and Boneless Chicken Breasts
Optional Toppings: Shredded Cheese, Sour Cream, Crushed Tortilla Chips, etc
Put onion, beans, corn, tomato sauce, beer, diced tomatoes, and taco seasoning in crock-pot. Stir until blended, then lay chicken breasts on top, pushing down until just covered by soup mixture. Turn crock-pot on low, cover, and cook for at least 5 hours. Remove chicken breasts and shred with 2 forks and put back in crock-pot, stir and cover. Continue cooking on low for at least another 30 minutes to 2 hours. Served topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips if desired.