*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is my recipe and I am thrilled you all are loving it! Here is the recipe for Bill Echols Taco Seasoning. It really makes this recipe. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper
I wasn't sure about making this as I hate beer and no one in my house drinks it. I also don't like very spicy foods. However I took a chance and used Heineken for this recipe as well as the taco seasoning and tomatoes with chilies and the soup was DELICIOUS. I couldn't detect a "beer" taste in the soup at all and found it to be a bit on the mild side. Everyone in my family loved it. I made another pot for tailgating - it was the most popular dish - everyone wanted seconds and the recipe. It's easy to put together. You could easily substitute chicken broth as many people have and leave off the cheese and sour cream (or use reduced calorie products)and use baked chips to make it more diet friendly. I put mine in the crock pot before going to bed. The chicken was frozen when I put it in the pot. The next morning it was so well cooked I didn't have to take it out and shred it. All I had to do is "grab" each breast a couple of times with tongs and the chicken just fell apart. Then I gave it a good stir and that's all it took to shred it.
I brought this to my Texas Holdem Poker nite. Everyone liked it. Im on a budget of 20 dollars. So I only used 4 chicken breast doubled the recipe added water no beer or chicken broth ( the chicken makes its own in the water) doubled everything else. You need large crockpot. Just threw everything in the crockpot. Took chicken out about 4 or 5 hours later cut it up threw back in. Also added a little cumin and chilli powder next time I will add a little cilantro. Served it with nacho chips. Sour cream and cheese would have been good with it though. Served a crowd and was under my 20 dollar budget. And even after cutting the chiken back there was still a good amount in it.
People are really getting on my nerves saying "Leave out the beer!" No do not leave out the beer. USE THE CORRECT KIND OF BEER!!! You need to use a DARK MEXICAN BEER not your husband's Natty Light Miller Lite Colt45 or whatever it is people have been using. This is an excellent recipe I urge people to not leave out "key ingredients".
Very good! I cooked this for 10 hours instead of 5 (since I was at work) & it turned out great. I followed advice from other reviewers & added 1 tsp garlic powder 1/2 tsp cummin & 4 T taco seasoning. Used pinto beans instead of chili beans and added a full 28 oz can of diced tomatoes. I also added about a teaspoon of sugar at the end - I felt the beer gave it a weird bite or bitter taste. Next time I'll skip the beer and just add chicken broth in it's place. Defintely needs a dollop of sour cream and shredded cheddar but overall a keeper recipe!
Five stars for quick easy and tasty. Plus I already had everything in the house. I left out the beer and used one cup homemade chicken broth instead. I used two chicken breasts and that seemed like a good amount. I also used fire-roasted frozen corn from Trader Joe's (instead of canned). Garnished with light sour cream and fresh cilantro and served with tortilla strips for dipping! Yum!
This is an easy GREAT recipe... especially if you use about 1 1/2 pounds chicken tenders in place of the boneless breasts BUT... FORGET THE BEER! Next time I'll use a can of chicken broth. Beer gives an unusual flavor that we did NOT care for.
This is a great recipe low in fat and full of fiber. Yummy!!! It made alot and would be great when you have guests over for dinner. I did make a couple of changes based on previous reviews. I left out the onion because my family doesn't like it. I left out the beer and added 1 can of cream of chicken soup and 1/2 cup of chicken broth (both FF). I used lowfat sourcream and reduced fat mexican cheese and lowfat tortilla chips when serving the soup.
Rating: 1 stars
WHOA! As is it's a zero-star recipe. It gets five stars IF (1) the two cans of tomatoes/green chilies are substituted with two cans diced tomatoes and one can diced green chilies (2) LOW-SODIUM taco seasoning is used (3) it s boiled vs "slow cooked." It s also good with or without chicken! For the boiled version: saute the onions; add everything else including already-cooked chicken. Preferred frozen corn a little healthier (reduces the sodium) when I could eat it. Now I just add another type of bean. The type of beer doesn't make a difference. But it DOES need the beer (learned the hard way). Boil to evaporate the alcohol. It's so light and refreshing! About the cans of tomatoes and green chilies: Too much chilies taste and it majorly dragged down the flavor. Same with slow cooking for SEVEN hours. Yuck. You cook away all the flavor and the beans were mush. We threw it out. We look forward to this about once a month year round!