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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 420 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
chili bean	1	can		395.3223	50.8162	23.4891	14.4312
black bean	1	can		991.8141	181.3769	62.8246	4.1301
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
tomato sauce	1	can		-	-	-	-
	1	can bottle		-	-	-	-
tomato green chilies	2	cans	diced undrained	-	-	-	-
taco seasoning	1	package		-	-	-	-
chicken breast	3		skinless boneless	2340.5394	0.0	283.7224	125.87200000000001
cheddar cheese	1	package	shredded	996.16	60.6186	75.9006	50.2608
cream			sour	-	-	-	-
tortilla chip			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.