Crock Pot/Slow Cooker Chicken Taco Soup -- what a perfectly delicious way to warm up on a cold & snowy day! Cozy up to a bowl of delicious Chicken Taco Soup!
Ingredients
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1 onion, chopped
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1 (15 ounce) can black beans
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1 (16 ounce) can chili beans
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1 (8 ounce) can tomato sauce
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1 (12 fluid ounce) bottle beer (optional)
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2 (10 ounce) cans diced tomatoes with green chilies, undrained
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1 (1.25 ounce) package taco seasoning
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3 -4 skinless, boneless chicken breasts
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Optional Toppings: shredded Cheddar cheese; sour cream; crushed tortilla chips
Directions
-Place the onion, chili beans, black beans, 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 4 - 5 hours.
-Remove chicken breasts from the soup, and shred w/two forks.
-Stir the shredded chicken back into the soup, and continue cooking for 1-2 hours.
Recipe Note
Options: Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips
