adapted from all-recipes. Serve with orange-avacado salad/balsamic vinegrette. Cooks for 7 hrs total.
| 1 | onion, chopped |
| 16 | ounces chili beans |
| 15 | ounces black beans |
| 15 | ounces whole kernel corn, drained |
| 8 | ounces tomato sauce |
| 12 | ounces beer |
| 20 | ounces Diced Tomatoes with Mild Green Chilies, undrained |
| 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 cumin |
| 1 | teaspoon black pepper |
| 1 1/2 | lbs chicken breasts |
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add spices, 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.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred or chop the breasts into bite-sized pieces.
- 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.
Chicken, Main Dish
| Nutrition Facts | ||||||
Serving Size 405.5g |
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Amount Per Serving |
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|
Calories 346 Calories from Fat
41 |
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% Daily Value* |
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|
Total Fat
4.6g 7%
|
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|
Saturated Fat
0.9g 5%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
65mg 22%
|
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|
Sodium
845mg 35%
|
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Total Carbohydrates
40.3g 13%
|
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|
Dietary Fiber
10.2g 41%
|
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|
Sugars
6.7g |
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|
Protein
35.4g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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