slow cooker chicken taco soup

Name: Slow Cooker Chicken Taco Soup
Prep time: 10 min
Cook time: 7 h
Yield: 6
Ingredients: 1 - onion, chopped; 16 ounce(s) can chili beans; 15 ounce(s) can black beans; 15 ounce(s) can whole kernel corn, drained; 8 ounce(s) can tomato sauce; 12 ounce(s) can or bottle beer; 2 can(s) cans diced tomatoes with green chilies, undrained( rotel); 1 package(s) taco seasoning; 3 - whole skinless, boneless chicken breasts; - shredded cheddar cheese; - sour cream (optional); - crushed tortilla chips (optional)

(7 RATINGS)

402 Pinches 1 Photo

vicky hunt

kilmichael, MS

Updated on Feb 9, 2010

This is very good on a cold night.. My Family loved this one..

Rate

prep time 10 Min

cook time 7 Hr

method ---

yield 6 serving(s)

Ingredients

1 - onion, chopped
16 ounces can chili beans
15 ounces can black beans
15 ounces can whole kernel corn, drained
8 ounces can tomato sauce
12 ounces can or bottle beer
2 cans cans diced tomatoes with green chilies, undrained( rotel)
1 package taco seasoning
3 - whole skinless, boneless chicken breasts
- shredded cheddar cheese
- sour cream (optional)
- crushed tortilla chips (optional)

How To Make slow cooker chicken taco soup

Step 1

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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