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"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 is from Susie's Kitchen, 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
1-16 oz can kidney beans, drained
1-15 oz can black beans, drained
2-15 oz cans whole kernel corn, drained
1-8 oz can tomato sauce
1 can or bottle beer
2-10 oz cans diced tomatoes with green chilies, undrained
1 pkg or 1/4 cup taco seasoning or more to taste
3 whole skinless, boneless chicken breasts
shredded cheese - optional
sour cream - optional
tortilla chips - optional
Directions:
Directions:
Place all ingredients - except optional items- 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.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Return the shredded chicken back into the soup and continue cooking for 2 hours.
Serve topped with shredded cheese, sour cream and tortilla chips.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min prep / 7 hrs cooking time
Personal Notes:
Personal Notes:
I have also placed a whole chicken or backs or legs instead of breasts. Just debone and shred.

 

 

 

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