Chicken Taco Soup

THANK YOU CHARLOTTE!  Ok, so you may not have created it, but you introduced me to it and you shared the recipe with me.  So YOU ROCK!

Me + Spicy = YUM!  (Jim + Spicy = Not So Much, but he partook... counting down the minutes until I see the first Tums come out... doh!).  Anyway, I LOVE this, and so easy since you just dump it all in the crockpot and 7 hours later, viola... awesome dinner ready to serve!

• 1 onion, chopped
• 1 (16 oz.) can pinto beans, UNDRAINED
  (the recipe called for "chili beans")
• 1 (15 oz.) can black beans, UNDRAINED
• 1 (15 oz.) can whole kernel corn, drained
• 1 (8 oz.) can tomato sauce
• 1 (12 oz.) can or bottle of beer
  (I used Sam Adams Boston Lager .... SORRY HONEY!)
• 2 (10 oz.) cans diced tomatoes with green chilies, UNDRAINED
• 1 (1.25 oz.) package taco seasoning
• 3-4 boneless, skinless chicken breasts
  (the recipe calls for 3 whole chicken breasts; I used split breasts and I thought there was plenty)  I now make it with only TWO chicken breasts halves and think that is plenty... anymore, it is more of a "stew" than a "soup" in my opinion.

DIRECTIONS

1. Place the onion, pinto and black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker.
2. Add taco seasoning and stir to blend.
3. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
4. Set slow cooker for low heat, cover and cook for 5 hours.
5. After 5 hours, remove chicken breasts from the soup and allow to cool long enough to be handled.
6. Shred/pull the chicken and add back into the soup.
7. Continue cooking on low for another 2 hours.
8. Serve with optional condiments:

• shredded cheddar cheese
• sour cream (shown in picture)
• crushed tortilla chips

Adapted from allrecipes.com

Nutritional Data:
(click on image for larger view)