Name: Chicken taco soup
Cook time: 7 h
Yield: 8 Serving(s)
Cuisine: Mexican
Ingredients: 1, ,onion, chopped; 16, oz ,can chili beans; 15, oz ,can black beans; 15, oz ,can whole kernel corn, drained; 8, oz ,can tomato sauce; 12, oz ,can or bottle beer; 20, oz ,diced tomatoes with green chilies, undrained; 1 1/4, oz ,package taco seasoning; 3, ,whole skinless, boneless chicken breasts; , ,shredded Cheddar cheese (optional); , ,sour cream (optional); , ,crushed tortilla chips (optional)

By Lisa Sheehan

(1 Reviews)

Super easy

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 cre

Prep

15m

Cook

7h

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Category:	Main Dish Poultry Slow Cooker Soup
Cuisine Type	Mexican

Ingredients

For 8 Serving(s)

Recipe

1 onion, chopped
16 oz can chili beans
15 oz can black beans
15 oz can whole kernel corn, drained
8 oz can tomato sauce
12 oz can or bottle beer
20 oz diced tomatoes with green chilies, undrained
1 1/4 oz package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Chicken taco soup 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.