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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 Goetschius Family Cookbook , 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!

Judy Goetschius


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 of beer
2 (10 oz.) cans diced tomatoes with green chilies; undrained
1 package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 oz.) package shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

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 to low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup and allow to cool long enough to be handled. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, sour cream, and crushed tortilla chips.




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