Slow Cooker Chicken Taco Soup
Serve our soup topped with crushed tortilla chips, shredded Cheddar cheese, a dollop of sour cream, and fresh chopped cilantro, Enjoy!
Servings: 6 people
Ingredients
- 1 (16 oz.) can chili beans drained & rinsed
- 1 (15 oz.) can black beans drained & rinsed
- 2 c. frozen whole kernel corn
- 1 (8 oz.) can Hunts tomato sauce
- 1 (12 fluid oz.) bottle beer or 1 1/2 c. chicken broth
- 2 (10 oz.) cans Rotel diced tomatoes with green chilies undrained
- 1 sm. yellow onion chopped
- 1 (1.25 oz.) pkg. taco seasoning (2 Tablespoons)
- 3 boneless skinless chicken breasts
- Crushed tortilla chips for serving
- 1 (8 oz.) pkg. shredded cheddar cheese for serving
- sour cream for serving
- Chopped cilantro for serving
Instructions
- Place chili beans, black beans, corn, tomato sauce, beer or broth, diced tomatoes, and onions in a 6-quart slow cooker. Add taco seasoning, and stir to combine. Lay chicken breasts on top of the mixture, pressing down slightly until covered by the other ingredients.
- Cover and cook on LOW for 6-8 hours.
- Half an hour before serving, remove the chicken and shred it. Stir the shredded chicken back into the soup.
- Serve soup topped with crushed tortilla chips, shredded Cheddar cheese, a dollop of sour cream, and fresh chopped cilantro.
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