Home > Tex-Mex > Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

November 11, 2010 Leave a comment Go to comments

Slow Cooker Chicken Taco SoupAllrecipes

1 onion, chopped
3 cloves garlic, minced
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
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
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, 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.

Note: I use a full recipe of the taco seasoning recipe in another post and I prefer to roast my own whole chicken for this recipe.

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Categories: Tex-Mex
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