Ingredients
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2 (10 ounce) cans diced tomatoes and green chiles, undrained
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1 (16 ounce) can chili beans
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1 (15 ounce) can black beans
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1 (15 ounce) can whole kernel corn, drained
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1 (12 fluid ounce) can or bottle beer
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1 (8 ounce) can tomato sauce
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1 medium onion, chopped
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1 medium carrot, chopped
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1 ½ tablespoons taco seasoning, reduced sodium
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3 whole skinless, boneless chicken breasts
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½ cup shredded reduced-fat Cheddar cheese (Optional)
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¼ cup chopped fresh cilantro
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¼ cup light sour cream (Optional)
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2 ounces crushed baked tortilla chips (Optional)
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 (per serving)
328 | Calories |
6g | Fat |
43g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 328 | |
% 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.