Slow Cooker Chicken Taco Soup – Pat Badore
Pat Badore Unit 522 shares her Slow Cooker Chicken Taco Soup.
8 Servings, Prep Time 15 minutes, Cook Time 7 hours
You can call this soup or chili, but either way it is wonderful. This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream and crushed tortilla chips.
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 fluid oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless, chicken breasts
Shredded Cheddar cheese
Whole or crushed tortilla chips
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 hear, 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 either crushed tortilla chips (or serve whole chips on the side).
Servings for Recipe: 8
Calories per serving: 385
You can use Fat Free Sour Cream and Low Fat Cheddar Cheese and forget the chips to reduce numbers. You can also make cornbread and serve instead of the chips. Place a corn muffin or a piece of cornbread in the center of your bowl and add the soup over it. Look at the Sodium in the taco seasoning mixes.
I usually partially cook the chicken before adding it to the mix and have cut the cook time down to 5-1/2 hours.