Slow Cooker Chicken Taco Soup
This chicken taco soup is similar to chili and tastes wonderful! This recipe is also very adaptable to your personal taste.
Ingredients
- 10 ounce cans diced tomatoes with green chiles undrained
- 16 ounce can chili beans
- 15 ounce can black beans
- 15 ounce can whole kernel corn drained
- 12 fluid ounce can or bottle beer
- 8 ounce can tomato sauce
- 1 onion chopped
- 1.25 ounce package taco seasoning
- 3 whole skinless boneless chicken breasts
- 8 ounce package shredded Cheddar cheeseOptional
- 8 ounce container sour cream
- 1 cup crushed tortilla chips
Instructions
- Gather all ingredients.
- Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.
- Lay chicken breasts on top, pressing down slightly until just covered.
- Cover and cook on Low for 5 hours.
- Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
- Cover and continue cooking for 2 hours.
- Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.