Monday, December 17, 2012

Slow Cooker Chicken Taco Soup

Yummy Soup/Chili for the cold winter months :) It's like giving your tummy a big warm hug!


  • 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 cup chicken broth

    2 (10 ounce) cans diced tomatoes with green chilies, undrained (I actually forgot this ingredient when I made it)

    1 (1.25 ounce) package taco seasoning
    3 whole skinless, boneless chicken breasts

    shredded Cheddar cheese (optional)

    sour cream (optional)

    crushed tortilla chips


  • 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.