INGREDIENTS: (used 7qt slow cooker)
2 or 3 chicken breasts (raw)\
15oz can chili beans
15oz can black beans
15oz can sweet corn
20oz (2 cans) diced tomatoes w/ green chilis (aka Rotel)
15oz crushed tomatoes
1 can hot enchilada sauce (can use mild, etc)
1 can (14.5oz) low sodium chicken broth
12oz beer
1 packet taco seasoning
1 onion, chopped
spoonful of minced garlic
1 bay leaf
1 t of each of the following:
cumin
chili powder
salt
pepper
oregano
garlic powder
paprika
crushed red pepper
cilantro, chopped
serve with:
sour cream
shredded Mex cheese blend
tortilla chips
DIRECTIONS:
Combine everything in the slow cooker and cook for 6-8 hrs on low, or 3-4hrs on high. Just throw the raw chicken breasts in there, when they reach 160F pull them out, shred, and mix back into the soup.
Serve topped with sour cream, shredded cheese, and crushed up tortilla chips.
more photos:
