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Slow Cooker Chicken Taco Soup Recipe

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

Contributor:  
Contributor:  
Barbara Shepherd
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 chopped Onion
1- 16 oz. can Chili Beans
1- 15 oz. can Black Beans
1- 15 oz. can drained, Whole Kernel Corn
1- 8 oz. can Tomato Sauce
12 oz. bottle of Beer
2- 10 oz. cans Diced Tomatoes with Green Chilies
1 package Taco Seasoning
3 whole Chicken Breasts
Shredded Cheddar Cheese (optional)
Sour Cream (optional)
Tortilla Strips (optional)

Directions:
Directions:
Mix first 8 ingredients in a slow cooker. Lay chicken breasts on top and push down so that the chicken is covered. Cook on low heat for 5 hours.

Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken and stir back into the soup. Continue cooking for 2 hours.

Serve topped with cheddar cheese, sour cream or tortilla strips.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This soup has only 18 grams of fat and is simple to make. I diced the chicken instead of shredding it.

 

 

 

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