Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup
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Servings Prep Time
8 servings 7:15 hours
Servings Prep Time
8 servings 7:15 hours
Slow Cooker Chicken Taco Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 7:15 hours
Servings Prep Time
8 servings 7:15 hours
Ingredients
  • 1 onion chopped
  • 1 16 oz can chili beans
  • 1 15 oz can black beans
  • 1 15 oz can whole kernel corn drained
  • 1 8 oz can tomato sauce
  • 1 12 fl oz can or bottle beer
  • 2 10 oz cans diced tomatoes with green chilies undrained
  • 1 1.25 oz package taco seasoning
  • 3 whole chicken breasts boneless, skinless
  • shredded cheddar (optional)
  • sour cream (optional)
  • tortilla chips crushed
Servings: servings
Units:
Instructions
  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.
  2. 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.
Recipe Notes

Vitamin B3 (Niacin) – water soluble vitamin essential for processing fat, lowering cholesterol, and regulating blood sugar

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