Tuesday, November 11, 2008

Chicken Tortilla Soup - Crock Pot

A soup my family loves and is a great way to have dinner ready to go after a long day at work.

1 bag frozen onions and tri-colored peppers
1 (15 ounce) can chili beans
1 (15 ounce) can black beans
1 small bag frozen whole kernel corn
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning - low sodium
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
sliced avocado (optional)
crushed tortilla chips (optional)

Place bag of frozen onions and peppers, 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. Set slow cooker for low heat, cover, and cook for 7 hours (If you will be cooking for longer than 7 hours, make sure chicken breasts are frozen when you put them in the crock pot so they won't over cook).

Once chicken is cooked remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken into bite-size pieces. Stir the shredded chicken back into the soup, . Serve topped with shredded Cheddar cheese, a dollop of sour cream, sliced avocado and crushed tortilla chips, if desired.

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