Slow Cooker Chicken Taco Soup
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/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
Instructions
- 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.
Notes
Per Serving:
434 calories; protein 27.2g; carbohydrates 42.3g; fat 17.7g; cholesterol 67.8mg; sodium 1596.8mg
Adapted form Allrecipes.com
