Chicken Soup For The Sinuses

This is about as much heat as can be tolerated on our family dinner table, but it's easy to adjust if you like a little more kick. It's great on winter weekdays because it takes about 5 minutes in the morning and it's ready to serve by the time we get home. Leftovers are great too. They make an easy packed lunch for the grownups and can be served over rice or a baked potato if you need to get a second meal out of it.

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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/Chicken stock 2 (10 ounce) cans diced tomatoes with green chilies, undrained 3 whole skinless, boneless chicken breasts shredded Cheddar cheese sour cream crushed tortilla chips Sliced avocado 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

Directions

1. Combine the chili powder, garlic powder, onion powder, pepper flakes, oregano, paprika, cumin, salt and pepper in small bowl.

2. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. 📷

3. Add the seasoning and stir to blend.

4. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

5. Set slow cooker for low heat, cover, and cook for 8 hours.

6. Shred the chicken using 2 forks and mix.

7. Serve topped with shredded Cheddar cheese, a dollop of sour cream, avocado slices and crushed tortilla chips.