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Slow Cooker Taco Soup Recipe

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This recipe for Slow Cooker Taco Soup, by , is from Family and Friend's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Whitmer
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Onion, chopped
1 Can Chili beans (16 ounces), drained
1 Can Black beans (15 ounces), drained
1 Can Whole kernel corn (15 ounces), drained
1 Can Tomato sauce (8 ounces)
1 Can Beer (12 fluid ounces)
2 Cans Diced tomatoes with green chilies
1 Package taco seasoning
3 Chicken breasts, boneless skinless (frozen)

Directions:
Directions:
Place onion, chili beans, black beans, corn, taco sauce, beer, and tomatoes in slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Set slow cooker on low heat, cover and cook for 8 hours. Remove chicken breasts from soup, and allow to cool long enough to be handled and then shred. Stir the shredded chicken back into the soup and allow to cook until ready to serve. Serve topped with shredded cheese, salsa and crushed tortilla chips. บบ

Personal Notes:
Personal Notes:
This recipe came from Rachael. She serves it sometimes when we visit Tennessee. It is yummy!

 

 

 

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