This traditional empanada recipe makes Argentinian beef empanadas that are packed with a flavorful mixture of ground beef, potatoes, hard-boiled eggs, green olives, and onions. Argentina is known for its ubiquitous classic empanadas.
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 2 (10 ounce) cans diced tomatoes with green chiles, undrained
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (12 fluid ounce) can or bottle beer
- 1 (8 ounce) can tomato sauce
- 1 onion, chopped
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- 1 (8 ounce) package shredded Cheddar cheese (Optional)
- 1 (8 ounce) container sour cream
- 1 cup crushed tortilla chips
Instructions
- Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top, pressing down slightly until just covered.
- Cover and cook on Low for 5 hours.
- Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup. Cover and continue cooking for 2 hours.
- Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 9 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 1597 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this one for years- LOVE IT! I just shred a rotisserie chicken. I use a good Mexican beer; it seems to add a depth of flavor. Probably the yeast. I also use bone broth as the base. Again, very good flavor depth…and good for you! And for the beans, I use a canned version with multi chili bean types all together. Once it’s ready, I tear up flour tortillas and line a bowl with the bits. Then ladle in the soup, top with Mexican cheeses, cilantro or fresh salsa and a dollop of sour cream. Perfect!
One of the best recipes.great with any beer
Made it. Been making this for the last year. Love it I live in Japan so I can only get basic ingredients. So only cut tomatoes. No chilies in it. But add corona beer. Chicken thighs instead of breast. My wife say breast are too dry. I follow the recipe most the way. This time I had cilantro and tajin, sour cream on top.
This is one of our favorites! There’s so much room to be flexible and make it your own. I like using rotisserie chicken and cream cheese. I also substitute chicken broth for the beer, just my preference. The taco seasoning recipe on this site is awesome…I make extra to keep on hand. You just can’t mess this recipe up in my opinion. Oh, and I often make it on the stove instead. So easy & delicious! 🙂
Hubby and I absolutely loved this soup! I’ve made it three times already since finding this recipe. Definitely a keeper!
One of my all time favs & so easy!
I love this. If you don’t want to add the beer, sub with chicken broth. I add 2 fresh diced jalapeños and a small can of jalapeños. I am wondering if anyone has tried adding a block of cream cheese? Am I crazy for wanting to try adding 1 or 2 blocks of cream cheese?
A family favorite, we fix often.
I really love this recipe and have used it multiple times! We don’t consume alcohol in our home, so I replaced the beer with chicken stock 🙂 so good!
I made this with leftover Turkey from Thanksgiving. I used chicken stock as I am allergic to beer. It was delicious and a great way to use up the Turkey!
I have been making this soup for a few years now, my family just loves it!
This is a family favorite. It is amazing just as written. However, I add cilantro and Jalepeno.
This was great – I don’t know why, but I just wasn’t expecting it to be so yummy! I followed the recipe, except that I substitued the beer with chicken broth. I made it with corn bread on the side and my husband loved it! I will definitely make this again. 11/09/2022 More than 10 years later I still make this. I get compliments on it every time!
I’ve been making this exact recipe for years! I even won an honorable mention at a chili cook off !! I use a good beer, and mild taco seasoning, and the Mild rottel green chilis and tomato! Comes out perfect every single time!!
This is excellent! Everyone tends to think that every little change makes it better… or “I didn’t have chicken so I used tofu” or “I didn’t have black pepper so I just doubled the salt…” etc. DON’T MAKE CHANGES and then claim that “NOW it’s perfect.” It doesn’t need them. There’s a very good chance that a highly rated recipe is great just the way it is (and it may still taste good), but there’s a better chance that your changes only made it worse than the original recipe. Then (after trying your tofu and double salt mistake) you can follow-it-up with a review that gives it one star and says “I didn’t like it… way too salty and the fake chicken tasted like tofu.” BETTER YET, if you’re going to change the recipe KEEP IT TO YOURSELF. Don’t add your comments to the reviews, it can be your own secret family recipe that no one needs to know about. Thanks!
The day was half over before I decided to make this. So I cooked on HI for 3 hours & fileted the breasts before putting in the pot to cook them more quickly. I added 1 TBS of Chili Powder & 1/4c of Corn Starch. Continued on HI for 1 hour. With the suggested cheese, sour cream and crushed tortilla chips, it was wonderful!
I have been making this recipe since college, which was quite some time ago now. It has become a comfort food for me, and it is so fun to now make it for my own family. Everyone always likes it. Only sub I sometimes do is add chicken broth instead of the beer.
I made this exactly as the recipe states, I used a can of Yuengling Lager beer, I don’t like beer but I honestly could not taste it I think it just gave it a richer flavor. I make my own taco seasoning which I feel is lower in salt & bigger in flavor. Definitely making this again.
Very tasty! I combined other reviewers suggestions: drained & rinsed the chili and black beans so added 1/2 C chicken broth for moisture, added 1/4 tsp cumin, doubled taco seasoning, & used bottle Modelo beer. This one is going into rotation!
Recipe was delicious
Made the recipe as is except added cilantro cause I am addicted to it. Topped it with crushed tortilla chips, lime squeeze, cheese, sour cream and a little more extra cilantro of course!! So yummy!!!