Wednesday, December 12, 2007

Chicken Taco Soup

I've been reading and hearing a lot about taco and tortilla soups. After browsing dozens of recipes, I mixed this one up. I liked it because it is reminiscent of a Chicken Enchilada recipe that is made with beer. If you aren't a fan of cooking with beer, you may not like this one.
3/4 cup chopped onion
1 can pinto beans
1 can black beans
1 cup frozen corn,
1 8 oz. can tomato sauce
1 12 oz. bottle beer
2 cans tomatoes with green chilies (I used 1 can mild Rotel, a can original Rotel)
1 1/2 TBS taco seasoning
4-5 boneless breast halves
1 1/2 cups water or chicken broth

Add all ingredients to the crockpot. Cook on high 4-5 hours, or low 6-10. Stir to shred chicken, or remove, shred, then add back to pot. Top with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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