1 onion, chopped
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
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)
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.
I have to tell my friends about your recipe for Slow Cooker Chicken Taco Soup, it is awesome. They are going to love it so much!
Velda Padberg (19 Feb 2020)
Your recipe for Slow Cooker Chicken Taco Soup reminds me of the one my mom used to make. Thank you bringing back such lovely memories. Love it!!
Mrs. Nyasia Labadie (18 Feb 2020)
Omg, your recipe for Slow Cooker Chicken Taco Soup is the best ever, thank you so much
Prof. Zack Kautzer (17 Feb 2020)