Slow Cooker Chicken Taco Soup
With the rainy fall days I made a new recipe that is a perfect fit to warm you up.
Not only is this soup super easy to make it also, incorporates beer. Yes a whole bottle of beer.
It's fairly similar to a Chicken Tortilla Soup but instead of a cheese base it has more of a tomato and chiles base with taco seasoning, and beer. I did mention that right? HA!
I served mine with a side of cornbread.
If your looking for something easy to turn on and basically leave cooking on low for about 7 hours, this is the quick and tasty meal you need.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,
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
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
|1.||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.|
|2.||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.|
Try this and see if you think it's pretty tasty.