We tried this recipe with tender rabbit meat and Hot Mama’s Belize Hot Sauce which made for a wonderful bowl of happiness. This recipe is served topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips! Happy Eating!
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
Place the onion, chili beans, black beans, corn, tomato sauce, and beer 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. At this stage, add and stir in some Hot Mama’s Belize Hot Sauce to spice it up….
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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