SEARCH
More 100 Photos

Slow Cooker Chicken Taco Soup Recipe

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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook7 h
  • Ready In7 h 15 m
  • 1Place 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.
  • 2Remove 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 434 cals
  • 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)
  • sour cream (optional)
  • crushed tortilla chips (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    434
    22%
  • Fat:
    17.7
    27%
  • Carbs:
    42.3
    14%
  • Protein:
    27.2
    54%
  • Cholesterol:
    68
    23%

Based on a 2,000 calorie diet

100 Photos in the recipe
view all photos
You maybe like