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Chicken Taco Soup (Slow Cooker) Recipe

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This recipe for Chicken Taco Soup (Slow Cooker) is from Love, Laughter and Delicious Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Onion, chopped
1 can Chili Beans (16 oz)
1 can Black Beans (15 oz)
1 can Whole Kernel Corn, drained (15 oz)
1 can Tomato Sauce (8 oz)
1 can or bottle of Beer (12 oz)
2 cans Diced Tomatoes with Chilies (10 oz each - we prefer Rotel)
1 package Taco Seasoning (1.25 oz)
3 whole skinless, boneless Chicken Breasts
Shredded Cheddar Cheese
Sour Cream
Tortilla Chips
Directions:
Directions:
Step 1. 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 hours.

Step 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled, and 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.

If short on time, use a pre-made rotisserie chicken instead of the boneless chicken breast. Simply add the rotisserie chicken a few minutes before serving.

Makes 8 Servings

 

 

 

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