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Slow Cooker Chicken Taco Soup

By admin  

September 15, 2017

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"

  • Prep: 15 mins
  • Cook: 7 hrs

Ingredients

1 onion, chopped

1 (16 ounce) can chili beans

1 (16 ounce) can chili beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

1 (8 ounce) package shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

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Directions

1Place 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.

2Remove 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, a dollop of sour cream, and crushed tortilla chips, if desired.

3Footnotes Easy Cleanup Try using a liner in your slow cooker for easier cleanup.

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