It’s chilly ’round these parts today. Because after we curse the hot and humid days of Summer here in the Northeast (Hot enough for ya??), we start complaining about the cold of impending Winter. We are just full of complaints. Cold enough for ya?
What’s cookin’ tonight readers? Here’s what’s on the stove tonight at BagMomma’s house.
This is called a Soup, but it’s sorta a “Stoup” (yo, Rachael Ray).
This however, is not Rachael’s recipe. But it’s fantasic!
Have some Tostito’s Scoops with this, it’s like healthy Nachos in a bowl. And lots of sour cream and cheese (you can do low-fat, but this is worth the splurge). David loves to scoop the stoup into his tortilla chips. And Hubby likes it because there’s BEER in it. What’s not to love?
So, go forth and cook! Don’t forget to come back to thank me later.
Slow Cooker Chicken Taco Soup
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 (12 fluid ounce) can or bottle beer
2 (10 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)
tortilla chips (optional)
Place the onion, 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 5 hours.
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.