Slow Cooker Chicken Taco Soup |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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Ingredients:
1 onion chopped |
1 can(s) (16 ounce) chili beans |
1 can(s) (15 ounce) black beans |
1 can(s) (15 ounce) whole kernel corn drained |
1 can(s) (8 ounce) tomato sauce |
1 (12 fluid ounce) can or bottle beer |
2 can(s) (10 ounce) diced tomatoes with green chillies 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:
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 mixture, pressing down slightly until just covered by the other ingredients. Set the 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. Shred the chicken and stir it back into the soup, and continue cooking for for 2 hours. Serve topped with with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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