Monday, September 13, 2010

Slow Cooker Chicken Taco Soup

Because I never want any of you to have to admit that you are inept at cooking, I'll do it for all of us! I am on a mission to find fool-proof (emphasis on the "fool") recipes. If I can dump the ingredients in a slow cooker in the morning and forget about it til supper - all the better.

Well, here's one that fits the bill - and it has beer in it... Yay!

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans (I used Ranch Style beans - I'm not sure if that's what they mean by "chili beans" or not. This confusion almost lost this recipe its "fool-proof" rating. But, Ranch Style beans turned out just fine, so peace was restored.)
  • 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 (I used Shiner Bock)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained (we call this Ro*Tel where I'm from...)
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts (I used four because, duh, that's what came in the package.)
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  1. 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.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken. 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.
I'm SO going to make this a crafty/recipe blog now because I've become so darn domestic. Up next: I might IRON something.


Entertaining Women said...

Thanks for the recipe Ali. I'll give it a try. It will be nice to interchange it with spaghetti. Cherry Kay

Mandi said...

I don't know if I can continue following you if you iron. That is *way* out of my league. Unless it's for a craft . . .

cmjj said...

Ali, I think we were sisters separated at birth...I am kitchen challenged...I can't even cook rice the right way. This sounds good, I am going to have to tuck it away in my brain and invest in a crock pot. Oh and btw, my idea of ironing is shaking the clothes out real good when they come out of the dryer.

April said...

Although in the kitchen I'm affectionately referred to by my sister (who actually can cook and therefore can judge) as Martha Stupid and/or Betty Crock of S#*t, this actually sounds like something I could pull off. Thanks! Thankfully for my family the hubs is pretty much the chef around here.

Ali said...

Cherry Kay - I do not advise this. After nearly 40 years, trying to usurp spaghetti in your kitchen could lead to dire consequences. I cannot be held responsible.

Mandi - SARCASM! i promise.

Marcy - we iron the same way, too! you MUST invest in a crock pot!

April - those nicknames make me LAUGH! (but, i'm TERRIBLY jealous of your cooking husband...)

Anonymous said...

This is the best soup I have ever tasted. It was a gift when we had an illness in the family. Ali is an A rated crockpot cooker. I repaid with cookies, but my son ate them all instead of giving them to Shawn & Ali.

Ali said...

Awww, Joyce! That's so sweet. Don't be too mad at Lin, though - to be fair, he claims that he was snowed in and would have died without the sustenance that the cookies provided...

Ali said...

and... he is more than forgiven for introducing me to your Red Velvet Cupcakes!

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