INGREDIENTS
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 (14 fluid ounce) can chicken broth
2 (10 ounce) cans Rotel 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)
DIRECTIONS
Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Add chicken, stir until chicken has been covered by the other ingredients. Cook on low heat for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken with a fork. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.*
*The chicken can be shredded at the end of the 7 hours if necessary, but will not be as tender as it would if you remove it at 5 hours and cook the last two with the it shredded.
Optional: Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
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 (14 fluid ounce) can chicken broth
2 (10 ounce) cans Rotel 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)
DIRECTIONS
Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Add chicken, stir until chicken has been covered by the other ingredients. Cook on low heat for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken with a fork. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.*
*The chicken can be shredded at the end of the 7 hours if necessary, but will not be as tender as it would if you remove it at 5 hours and cook the last two with the it shredded.
Optional: Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
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