Slow Cooker Chicken Taco Soup
"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!"
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 onion, chopped
- 1 (12 fluid ounce) can or bottle beer
- 3 whole skinless boneless chicken breasts
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn drained
- 1 (8 ounce) can tomato sauce
- 2 (10 ounce) cans diced tomatoes with green chilies undrained
- 1 (1.25 ounce) package taco seasoning
- shredded cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
- Carbohydrate 3.64180078996916 g
- Cholesterol 25.665 mg
- Fat 0.5487 g
- Fiber 0 g
- Protein 10.217325 g
- Saturated Fat 0.146025 g
- Serving Size 1 1 Serving (48g)
- Sodium 28.7625 mg
- Sugar 3.64180078996916 g
- Trans Fat 0.146025 g
- Calories 63 calories
Directions 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 for 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, a dollop of sour cream, and crushed tortilla chips, if desired.
