Chicken Taco Soup

Recipe from: All Recipes and my dear friend, Leslie

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, 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.

**It was absolutely amazing. I used the "Hot" rotel and "Hot" taco seasoning to make it spicier. Very easy and very good!

Taco Soup

Ingredients:
1 lb. ground beef
1 can of Rotel tomatoes
1 can whole kernel corn
1 can black beans
1 can kidney beans
1 packet of ranch dressing mix
1-2 packets of taco seasoning (the more packets, the spicier the dish)
1 diced onion
tortilla chips
sour cream
shredded cheddar cheese

Directions:
In a skillet, brown the ground beef and onions. Once beef and onions are browned, place them in a slow-cooker. Drain the Rotel tomatoes, corn, kidney beans and black beans. Add the Rotel, corn, beans, dressing, seasoning and onions to the slow-cooker. Mix with the ground beef and onions. Cook on HIGH for 3-4 hours.

Serve with tortilla chips, sour cream, and shredded cheedar cheese. Enjoy! This makes a great cold weather meal!