Chicken Taco Soup

This recipe makes a lot of food. Great if you are feeding a lot of people or want leftovers. I love slow cooker recipes. Today was unusually warm for October, so it was nice not to have to put the oven on.

Ingredients

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 (I used 12 oz of chicken broth instead)

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

2 cups of elbow noodles

3 whole skinless, boneless chicken breasts

Shredded Cheddar cheese

Sour Cream

Crushed tortilla chips or Fritos

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer (or 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. Cook elbow noodles until tender. Set aside.

3. 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 with elbow noodles, topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Recipe courtesy of Lori Held. Lori's tip: use leftovers for enchiladas. Just drain the liquid.