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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 Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 2, 2008


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 fluid ounces) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1/2 pkt taco seasoning (or see recipe below)
3 whole skinless, boneless chicken breasts

shredded cheddar cheese
sour cream
crushed tortilla chips

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

Remove chicken breasts from the soup and allow to cool long
enough to be handled - shred. 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Cook time 7 hours.
Personal Notes:
Personal Notes:
Taco seasoning:
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper




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