Slow Cooker Chicken Taco Soup

by

Description

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!

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
  • 1 (8 ounce) package shredded Cheddar cheese (Optional)
  • 1 (8 ounce) container sour cream
  • 1 cup crushed tortilla chips

Instructions

  1. Place diced tomatoes
  2. chili beans
  3. black beans
  4. corn
  5. beer
  6. tomato sauce
  7. and onion into a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top
  8. pressing down slightly until just covered.
  9. Cover and cook on Low for 5 hours.
  10. 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.
  11. Serve in bowls topped with shredded Cheddar cheese
  12. a dollop of sour cream
  13. and crushed tortilla chips.

Prep Time: 15 mins

Cook Time: 7 hrs

Total Time: 7 hrs 15 mins

Servings: 8

Leave a Comment