Please click NEXT to continue reading
“You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols’ Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!”
“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!”
Ingredients
- 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
Click Next Button for The Full Recipe:
Please click NEXT to continue reading
