19 Feb Spicy Crockpot Chicken Soup
You know that wonderful feeling, when you’re at work, of remembering that your dinner has been cooking all day in your crockpot and will be ready to eat the very moment you walk through the door tonight. . . .
Why not make some Spicy Crockpot Chicken Soup tonight!
1 16-oz can of chili beans, drained
1 16-oz can of black beans, drained
1 15-oz can of whole kernel corn, drained
1 8-oz can of tomato sauce
1 can of beer (yes, you read that right!)
1 large onion, chopped
2 10-oz cans of diced tomatoes
1 small can of diced green chilies – undrained
1 cup Texas Bird Bath
3 whole skinless chicken breasts
shredded cheese – whatever kind our family likes best
What to do:
Put everything except the chicken, cheese, and sour cream in your crockpot, and stir to blend well. Lay the chicken breasts on top of the mixture. Set our crockpot on low, cover, and go to work.
When you get home six or so hours later, remove the chicken breasts, let them cool, and shred them. Add the shredded chicken back into the soup. You can then serve right away, or let it cook for two/three more hours to blend even more.
Serve with the shredded cheese and sour cream. Lay some crackers on the table, give everybody a big soup bowl and spoon, and stand back.
If you have leftovers, put them in the refrigerator. Your soup will be even better tomorrow.
This recipe makes AWESOME soup. Your family will love it.