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Slow Cooker Chicken Taco Soup
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| 8 Servings, Prep Time: 15 Minutes, Cook Time: 7 Hours Description You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy! 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 |
| 2 (10 ounce) cans | diced tomatoes with green chilies, undrained |
| 1 (1.25 ounce) package | taco seasoning |
| 3 | whole skinless, boneless chicken breasts |
| shredded Cheddar cheese,, (optional) | |
| sour cream,, (optional) | |
| crushed tortilla chips,, (optional) | |
Directions
Place the 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 the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, 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.
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