"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Slow Cooker Chicken Taco Soup Recipe

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

Miss May


1 onion, chopped
1 can (15 oz) chili beans
1 can (15 oz) black beans
1 can (15 oz) whole kernel corn, drained
1 can (8 oz) tomato sauce
1 can (12 oz) beer
2 cans diced tomatoes with green chilies
1 pkg taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar (optional)
sour cream (optional)
crushed tortilla chips (optional)

1.) Place onion, beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning and stir. Lay chicken on top, pressing down slightly until covered by other ingredients. Set slow cooker for low heat, cover, cook for 5 hours.
2.) Remove chicken and shred using two forks. Place back into soup cooking for another 1-2 hours. Serve with shredded cheddar, sour cream, and chips if desired.




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