Gotta love Yuengling in a measuring cup!
Slow Cooker Chicken Taco Soup
adapted slightly from AllRecipes.com
Makes 6-8 servings
1 onion, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (anything but light beer!)
2 (10 ounce) cans diced tomatoes with green chilies, undrained (Rotel brand)
1 (1.25 ounce) package taco seasoning
2 whole skinless, boneless chicken breasts, each cut in half
Place the onion, 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 1-2 hours on low.