Slow Cooker Chicken Taco Soup
Recipe By:RaisinKane aka Patti
“You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols’ Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!”
Servings Prep Time
8servings 15minutes
Cook Time
7hours

Servings Prep Time
8servings 15minutes
Cook Time
7hours

Ingredients

Instructions
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.

  2. Add taco seasoning, and stir to blend.

  3. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

  4. Set slow cooker for low heat, cover, and cook for 5 hours.

  5. Remove chicken breasts from the soup, and allow to cool long enough to be handled.

  6. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

  7. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.