[RecipesAndMore] The Best Chicken Taco Soup

[Julie]

I made this in the crock pot yesterday, and it was delicious.  If you love spicy things, you can add the jalepenos, cilantro, etc. and make it as spicy as you want.  Chili powder and cumin can also be added for more spice.  We like it HOT.  Julie

 

Chicken Taco Soup-Slow Cooker

 

1 onion, chopped

1 (16 oz) can hot chili beans

1 (15 oz) can black beans, drained

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can tomato sauce

1 (12 oz) can beer

2 (10 oz) cans tomatoes w/chilies, undrained

1 (1.25 oz) package taco seasoning

3 whole skinless, boneless chicken breasts

¼ cup fresh cilantro chopped (optional)

4 oz. diced green chilis (optional)

¼ cup sliced jalapenos or more depending on your tastes (optional)

Shredded Cheddar cheese (optional)

Sour cream (optional)

Crushed tortilla chips (optional)

 

1.      Place the onion, chili beans, black beans, corn, tomato sauce, beer, cilantro, chilis and diced tomatoes with chilis 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.  Shred the chicken breasts and return to slow cooker.  Stir the shredded chicken 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.

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