1 (12 fluid ounce) can or bottle beer (I use chicken stock)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
2 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
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
10/26/2014
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