adapted from all-recipes. Serve with orange-avacado salad/balsamic vinegrette. Cooks for 7 hrs total.

Ingredients

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

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add spices, and stir to blend.
   
   
2. 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.
   
   
3. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred or chop the breasts into bite-sized pieces.
   
   
4. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
   
   
5. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
   
   

Categories

Chicken, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in dietary fiber High in niacin

Bad points Contains alcohol