Slow Cooker Chicken Taco Soup

Name: Slow Cooker Chicken Taco Soup
Prep time: 15 min
Cook time: 420 min
Yield: 8
Ingredients: 1 onion, chopped; 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; 3 whole skinless, boneless chicken breasts; 1 (8 ounce) package shredded Cheddar cheese (Optional); 1 (8 ounce) container sour cream; 1 cup crushed tortilla chips

⏱️ Ready in 7h 15m 🥄 Prep 15 min 🔥 Cook 7h 👥 8 servings 👁️ 20 views

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!

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🔗 Recipe adapted from AllRecipes

#Soup #Taco #Slow cooked

📊 At a Glance

Prep 15 min

Cook 7h

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 434

% Daily Value*

Total Fat 17.7g 23%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1597mg 69%

Total Carbohydrate 42.3g 15%

Dietary Fiber 8.8g 31%

Total Sugars 6g

Protein 27.2g 54%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

Add , 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.