January 2, 2008
posted by Amber at 10:20 PM

1 Onion, chopped
1 (16oz) can Chili Beans
1 (15oz) can Black Beans
1 (15oz) can Whole Kernel Corn, drained
1 (8oz) can Tomato Sauce
1 can Tomato Soup
2 (10oz) cans diced Tomatoes with Green Chilies, undrained
1 package of Taco Seasoning
3 whole boneless, skinless Chicken Breasts
Shredded Cheddar Cheese
Sour Cream
Crushed Tortilla Chips

1.Place the onion, black beans, corns, tomato sauce, tomato soup, and diced tomatoes in slow cooker
2.Add taco seasoning and stir to blend
3.Lay chicken breasts on top of mixture, pressing down till just covered
4.Set on low for 5 hours (I leave it on all day)
5.Remove chicken breasts from soup part way though cooking and shred with two forks
6.Stir shredded chicken back into soup, keep cooking
7.Serve with shredded cheese, sour cream, and crushed chips
Submitted by: Sabrina

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1 Comments:


At February 7, 2008 at 8:55 AM, Blogger tracydueck

well i need to post a comment about this dish! Sabrina thanks for providing us all with this lovely and simple meal. i did however get some free advice from the lady herself, and in case you need it too here it is; chili beans are kidney beans and the reason the directions say beer is because Sabrina subbed that out for tomatoe soup, good choice. i put the soup together at noon and by 6pm we were good to go! it made so much food, who doesn't love leftovers.