Try this Chicken Taco Soup recipe, or contribute your own.
Suggest a better description1) Place the onion, chili beans, black beans, corn, tomato sauce, beer, diced tomatoes, & Rotel in a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the ingredients. Set slow cooker on high for 2 hours, and then on low for 5 hours.
2) Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken and then return back to soup; continue to cook for one hour. Serve topped with shredded cheddar cheese, sour cream, and crushed tortilla chips if desired.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 323 | ||
Calories from Fat: 87 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 1608.6mg | 55 % | |
Potassium 594.5mg | 16 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 24.9g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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