Slow Cooker Chicken Taco Soup and Grandmother's Buttermilk Cornbread

I made this soup last week and just love it! I am always glad when I find a new slow cooker recipe that turns out well. I used a mild taco seasoning mix that I thought was perfect but my husband and son still found it a bit too spicy. So if you don't like your soup too spicy you might want to tone this down. I like spicy food and did not find this really spicy. The buttermilk corn bread was terrific with this dish too. I am a major fan of corn bread and this one was so good! I found both of these recipes on Allrecipes.

I just heard the temperature may actually hit 50 degrees here on Thursday and I feel like jumping for joy!!! It's just been too cold for me. Anybody out there tuning into American Idol tonight? I love American Idol and am looking forward to watching it!

Slow Cooker Chicken Taco Soup

1 oniopn, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) bottle or can beer

2 (10 ounce) can diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning mix

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese, (optional)

sour cream (optional)

crushed tortilla chips (optional)

Place 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 mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat 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.

Grandmother's Buttermillk Cornbread

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

1/2 teaspoon salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Melt butter in large skillet (I melted in microwave and placed in mixing bowl). Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour battle into the prepared pan.

Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.