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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 Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Toni Mann Hlavin


1 onion, chopped
1 (16 oz) can chili beans (mild)
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can beer
2 (10 oz) cans diced tomatoes w/ green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese
sour cream
crushed tortilla chips

Place onion and all of the above canned ingredients in a slow cooker and mix.
Add taco seasoning and stir. Lay chicken breasts on top of mixture, pressing down slightly til just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours. Remove chicken from soup and shred it, then return it back to soup and continue cooking for additional 2 hours. Serve topped with cheese, dollop of sour cream, crushed chips and avocado.

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