* 1/2 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 1/2 c chicken broth * 1 (15 ounce) cans 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)
1. Place 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. 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 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Was very good, very filling, but did find it a little bland. I will be adding some sort of extra spice next time, maybe chopped jalepenos for some kick. Did not put tortillas on this time, will definitely do it next time for some crunch.
So good! I didn't make this in the slow cooker. I sautéed the onion in a bit of garlic infused olive oil, then browned the chicken for about 1-2 min each side. I also added an xtra 2 cups of water, used the small can of rotel and added a cup of garbanzo (mashed) beans with the corn at the end. YUM!
Can anyone comment on how spicy this is. We like things on the milder side. I have never cooked with chili beans or tomatoes with green chilis so I have no idea if these 2 ingredients will make it spicy?
My husband made this for the first time today and it was delicious. We will definately add this our recipe book. Also being able to add it to my daily food diary was so convenient. Thanks for sharing! - 11/10/11