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.
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.
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 186 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 57.2mg||18 %|
|Sodium 1554.1mg||54 %|
|Potassium 857.9mg||23 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 49.3g|
|Protein 28.8g||41 %|
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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: 548
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