Ingredients: |
Ingredients: 2 Shallots, chopped 4 cloves of garlic, minced 1 green pepper, diced 1 (16 ounce) can chili beans 1 (15 ounce) can black beans rinsed 1 (15 ounce) can whole kernel corn, Drained and rinsed 1 (8 ounce) can tomato sauce 1 can of green chilies, undrained 4 cups of fat free chicken broth 1 (10 ounce) can diced tomatoes 6 whole skinless, boneless chicken breasts 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1/2 teaspoon sea salt 1 teaspoon black pepper *Above spices can be replaced with one package of taco seasoning shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)
|
Directions: |
Directions: 1. Place the onion, chili beans, black beans, corn, tomato sauce, 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. Stir the shredded chicken 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.
|