1 (12 fluid ounce) can or bottle beer ( I omit and use 1can chicken broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream
crushed tortilla chips
Instructions
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.
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.
Originally Submitted
7/7/2012
0 Out of 5 from
0 reviews
You can add this Slow Cooker Chicken Taco Soup recipe to your own private DesktopCookbook.