You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options.
You will need:
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 carrot, chopped
- 1 (8 ounce) can tomato sauce
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (12 fluid ounce) can or bottle beer
- 1 ½ tablespoons taco seasoning, reduced sodium
- 3 whole skinless, boneless chicken breasts
- ¼ cup chopped fresh cilantro
- ½ cup shredded reduced-fat Cheddar cheese (Optional)
- ¼ cup light sour cream (Optional)
- 2 ounces crushed baked tortilla chips (Optional)
Instructions:
Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add
and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.
Prep Time: 15 mins/Cooking Time: 7 hrs/ Total Time: 7 hrs 15 mins
Servings: 8
Calories: 327.9
