I don't know how good this would be in a bread bowl but I am obsessed with this soup. I make it every week, super easy and delicious!!
Slow Cooker Chicken Taco Soup
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 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)
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.
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.
I love cheesey soups with bread bowls. Here is the simplest cheesey potato soup recipe you'll ever find... AND IT'S SO GOOD! Depending on your taste, I add TONS of salt:
Get 2 cans of diced potatoes and put them in a large sauce pan. Add a stick of real butter and salt and pepper to taste. Pour in milk until the potatoes are ALMOST covered. Then add 6 or 7 thick slices (1/2 inch thick?) of Velveeta, cubed. Stir in cheese until it melts over medium heat. Don't let it boil.
Stupidly easy and REALLY good. Add bacon bits if you want!
Re: Need soup ideas/recipes
I don't know how good this would be in a bread bowl but I am obsessed with this soup. I make it every week, super easy and delicious!!
Slow Cooker Chicken Taco Soup
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
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
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.
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.
I love cheesey soups with bread bowls. Here is the simplest cheesey potato soup recipe you'll ever find... AND IT'S SO GOOD! Depending on your taste, I add TONS of salt:
Get 2 cans of diced potatoes and put them in a large sauce pan. Add a stick of real butter and salt and pepper to taste. Pour in milk until the potatoes are ALMOST covered. Then add 6 or 7 thick slices (1/2 inch thick?) of Velveeta, cubed. Stir in cheese until it melts over medium heat. Don't let it boil.
Stupidly easy and REALLY good. Add bacon bits if you want!