Whether you call this a soup, chili or stew it’ll put a delicious aroma in the air as it cooks. One of the things I loved about this recipe was that the seasoning process was simplified by calling for just a packet of taco seasoning. That means you won’t feel compelled to buy pricey jars of spices you may rarely use again.
I made some of my own alterations to this one based on a missing ingredient or two and an unwillingness to run out to Shop Rite just for a can of corn. In case you’re curious, the original recipe can be found here, on Allrecipes.com.
One of the main additions I made was adding two chicken andouille sausages. They’re delightfully spicy, but probably a little pricey. I swiped them out of mom’s freezer when I was home last weekend.
Here’s the recipe and a look at all of the ingredients assembled upon my counter.
- 1 onion, chopped
- 1 bell pepper, chopped
- 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; feel free to substitute chicken stock
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts (Defrosted!)
- 2 chicken andouille sausages, cut into 1/4 inch pieces
- shredded Cheddar cheese (optional)
- crushed tortilla chips (optional) and 1/4 cup vegetable oil for frying
Heat 2 tablespoons of oil in a large frying pan. Add the sausage pieces and fry until browned.
Remove the sausage with a slotted spoon and place in slow cooker. Add the chopped onion and peppers to the pan and saute for about 5 minutes. Add them into the slow cooker.
Place the black beans, tomato sauce, beer/chicken stock, and diced tomatoes in the 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.
*If that’s too long, feel free to kick it up to high and cook for 2 and 1/2 hours. However, the beauty of slow cookers is that the flavors really get kicked up when they’re left alone to cook on low for hours and hours.
Remove chicken breasts from the soup, and allow to cool. Shred them finely with two forks.
Stir the shredded chicken back into the soup, and continue cooking for 2 hours. (Or one on high.)
Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
*When I made this, I was out of tortilla chips but had stale flour tortillas aplenty. The solution? Lay the tortillas flat on a cutting board and cut into 3 inch strips with a sharp knife. Heat about 1/2 an inch of vegetable oil in a frying pan and fry them in small batches for about 2-3 minutes, when they just begin to turn golden.
Trust me, they’ll finish frying and turn even more golden after you take them out of the oil. Hit them with a pinch of salt and sprinkle them over the top of your soup/chili/stew!