Recipe Details
Ingredients
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2(10 ounce) cansdiced tomatoes and green chiles, undrained
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1(16 ounce) canchili beans
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1(15 ounce) canblack beans
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1(15 ounce) canwhole kernel corn, drained
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1(12 fluid ounce) can or bottlebeer
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1(8 ounce) cantomato sauce
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1mediumonion, chopped
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1mediumcarrot, chopped
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1 ½tablespoonstaco seasoning, reduced sodium
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3whole skinless, boneless chicken breasts
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½cupshredded reduced-fat Cheddar cheese (Optional)
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¼cupchopped fresh cilantro
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¼cuplight sour cream (Optional)
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2ouncescrushed baked tortilla chips (Optional)
Cooking Directions
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Combine diced tomatoes, chili beans, black beans, corn, beer, and tomato sauce in a slow cooker. Stir in onion, carrot, and taco seasoning until blended. Place chicken breasts on top of the mixture, pressing down on each one to slightly submerge. Cover and cook on Low for 5 hours.
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Remove chicken breasts from the slow cooker and set on a cutting board to cool slightly, about 10 minutes. Shred meat and return to the slow cooker. Cover and cook on Low for 2 more hours.
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Ladle soup into bowls and garnish with Cheddar cheese, cilantro, sour cream, and crushed tortilla chips.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories328 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 2g |
8% |
| Cholesterol 50mg |
17% |
| Sodium 1275mg |
55% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 9g |
34% |
| Total Sugars 6g |
|
| Protein 29g |
58% |
| Vitamin C 12mg |
13% |
| Calcium 120mg |
9% |
| Iron 3mg |
18% |
| Potassium 795mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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