You won’t believe how easy this recipe is! This is a very hearty and flavorful recipe that your family is sure to love.
Ingredients
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 fluid oz) can or bottle of beer
2 (10 oz) cans diced tomatoes with green chilies (Rotel), undrained
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, been 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. Shred the chicken into bite size pieces. 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.
Slow Cooker Chicken Taco Soup
Ingredients
- 1 onion chopped
- 1 16 oz can chili beans
- 1 15 oz can black beans
- 1 15 oz can whole kernel corn, drained
- 1 8 oz can tomato sauce
- 1 12 fluid oz can or bottle of beer
- 2 10 oz cans diced tomatoes with green chilies (Rotel), undrained
- 1 1.25 oz package taco seasoning
- 3 whole skinless boneless chicken breasts
- Shredded Cheddar cheese optional
- Sour cream optional
- Crushed tortilla chips optional
Instructions
- Place the onion, chili beans, black beans, corn, tomato sauce, been 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. Shred the chicken into bite size pieces. 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.
Tried this recipe?Let us know how it was!
My mom makes this soup and it is amazing. Glad I stumbled on this recipe, entering giveaways. I will definitely make this soon.
Yum!! This sounds so good! I’ve been looking for some good Mexican or Southwest recipes, I’ve been getting tired of the usual tacos and such. Thanks for the great recipe!
This looks so good! My son was sitting beside me as I was reading the recipe and he said “Mom, could you make this soup for us, PLEASE???” Guess what I’m making tonight? 🙂
That’s great! Let us know how your son likes it!
THANKS FOR THE RECIPE I WILL TRY THIS FOR SURE………
We have Taco Tuesday at home…Maybe i’ll try this instead!!
This sounds so yummy and easy! I’m adding this to my must make list! Thanks 🙂