Tasty Tuesday Chicken Chili Soup!

Thanks once again to the CBEB's own Diva Donna, I have a recipe in my files to post! Dunno what I'd do without you, Donna!

And here's wishing a very happy birthday to Mellanie Szereto! Have fun!

A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!

Chicken Chili Soup

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 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) crushed tortilla chips (optional)

Directions:

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 the chicken and stir it 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.  3. Wash and dry hunk before serving!