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Chicken Taco Soup Recipe

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This recipe for Chicken Taco Soup, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Gross
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
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 oz) can or bottle of beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning.
3 whole skinless, boneless chicken breasts
Shredded Cheddar Cheese
Sour Cream
Crushed tortilla chips

Directions:
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a crock pot/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 cooker for low heat, cover and cook for about 7 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup. Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15

 

 

 

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