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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 James Family Favorites, 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!

Contributor:  
Contributor:  
Patti James

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans, rinsed
1 (15 oz) can whole kernel corn
1 (8oz) can tomato sauce
1(12 oz) chicken broth
1 (10 oz) cans diced tomatoes with green chilies, undrained
1 package taco seasoning
3 whole, skinless chicken breasts
1 (8 oz) package shedded cheddar cheese
sour cream, optional
crushed tortilla chips, optional

Directions:
Directions:
Place onion, chili beans, black beans, corn, tomato sauce, chicken broth 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, cover and cook for 5 hours.

Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred chicken breasts. Stir the shredded chicken back into the soup and continue cooking for 2 hours more. Serve topped with sour cream, shredded cheese and tortilla chips.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hours

 

 

 

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