There is beer in this recipe. I want to put that out there up front so those sweet, apple pie stay at home mom’s out there reading this don’t get all the way to the grocery store before realizing that there is—oh no not that!—beer on the ingredients list. I’m sure you can substitute chicken broth to make this more kid friendly, but for those of you adults who just don’t normally drink beer I challenge you to be bold—just trust the recipe. You don’t really taste the beer outright, but I think it adds something to the flavor that really makes it complex and delicious (and it smells amazing!). And of course the chicken breasts, cooked in the crockpot for several hours, are as always fall apart tender and moist. It’s always, hands down, the best way to cook chicken. In fact, at the end of this recipe you are supposed to remove the cooked chicken breasts, place them in a bowl, and shred. Well I tried to stick them in the middle with a fork and lift them out and they literally fell apart. It was beautiful. The best kind of cooking failure, when you can’t shred your chicken in a bowl as the recipe calls for because it shreds itself. And wonderful, moist chicken aside, this was just delicious. It definitely climbs to the top of my slow cooker recipes. It’s cheap and simple and makes SO much food. My husband and I literally have been eating it for a week, which is okay with us because its delicious and reheats like a dream. Add a dollop of sour cream and tortilla chips–crunched or used to scoop–and you’ll be set. I’d recommend this recipe for when you’re having people over for a quick and easy solution. And if you’re going to tortilla chips anyway, do it right and get the ‘hint of lime’ chips. So delicious.
crockpot chicken tortilla soup
|1||15 oz. can black beans|
|1||15 oz. can whole kernel sweet corn|
|1||16 oz. can of chili beans (pinto or cannellini)|
|1||8 oz. can tomato sauce|
|2||10 oz cans diced tomatoes|
|1||small can diced green chiles|
|1||12 oz can/bottle of beer|
|1||packet taco seasoning|
|3||whole skinless, boneless chicken breasts|
|shredded sharp cheddar cheese|
- Place first 9 ingredients in slow cooker, stirring until well mixed.
- Lay chicken breasts in a single even layer on top of the mixture. Gently press down on them until they are just covered.
- Turn slow cooker on high, cover, and let cook for about 5 hours (I imagine you could do low heat for 8-10 hours).
- Before serving, shred chicken either in the crock pot or if you are able to scoop the chicken out you cam place it in a separate bowl to shred and then mix back into the soup. Before eating, top with cheese, sour cream, and enjoy with tortilla chips. Yum!