Chicken Taco Soup
March 10, 2008
There are several versions of chicken taco soup out there, but I decided to make this one from Melissa’s blog. I love that you can throw the ingredients in the crock-pot in the morning and have a warm, delicious, hearty soup for dinner. Original recipe is from allrecipes.com.
Slow-Cooker Chicken Taco Soup
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans (I used kidney beans)
- 1 (15 ounce) can whole kernel corn, drained (I used frozen)
- 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
- 3 cloves of garlic, minced
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. Nate added Frank’s Red Hot to his.
Entry Filed under: Chicken, Crockpot, Soups/Stews. Tags: Chicken, slow-cooker, soup, taco.
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1. gomela | March 16, 2008 at 2:38 pm
Ive made this recipe many times and I love it! So easy and perfect for a cold day.