Slow Cooker Taco Stew

January 05,2012
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

This recipe is a perennial favorite in the Sweet Pea home.  We love tacos and this stew (it is a thick, thick soup) is almost like a taco in your bowl.  Serve it with the toppings of your choice for a happy dinnertime for the whole family.

Slow Cooker Taco Stew

2 - 15 oz cans of black beans, drained and rinsed -OR- 3 ½ cup cooked black beans
16 oz can tomato sauce
10 oz frozen corn package
2 - 10 oz cans of tomatoes with green chilies, undrained
12 oz can or bottle of beer or 1 ½ cups broth
1 small onion, diced
1 package taco seasoning
2 boneless, skinless chicken breasts or thighs*

Toppings:
Shredded Cheddar Cheese (we use 2% milk type)
Light Sour Cream
Crushed Baked Tortillas
Sliced Scallions (optional)
Sliced Olives (optional)
Minced Cilantro (optional)

Place the black beans, tomato sauce, corn, tomatoes with green chilies, beer (or broth), onion and taco seasoning in the slow cooker and mix well.

Place chicken breasts on top of the ingredients and cover the slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-5 hours.

Remove the chicken and cool on a cutting board while you prepare the cheese, sour cream and crushed tortilla chips. Once chicken is cool, shred or cut up very fine, mix back into soup.

Serve soup in bowls with desired toppings.

Serves 6-8.

*You can omit the chicken and use an additional can of beans to make this recipe vegetarian.



Life is sweet,
SPC