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Slow Cooker Chicken Taco Soup
Slow Cooker Chicken Taco Soup
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Prep Time:
15 minutes
Cook Time:
420 minutes
Total Time:
435 minutes
Satisfying chicken taco soup with black beans, corn, tomatoes, and green chilies, made effortlessly in the slow-cooker for maximum flavor.
Ingredients:
  • 2 (10 ounce) cans diced tomatoes with green chiles, undrained
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (8 ounce) can tomato sauce
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) container sour cream
  • 1 cup crushed tortilla chips
Instructions:
  • Combine diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion in a slow cooker. Mix in taco seasoning until well blended. Arrange chicken breasts on top, pressing them down just until covered.
  • Simmer gently, covered, for 5 hours on Low heat.
  • Allow the cooked chicken breasts to cool on a chopping board until easily handled. Shred the chicken using two forks and return it to the soup. Cover and simmer for 2 hours.
  • Top with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips before serving in bowls.

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