Chicken Taco Soup Recipe

Chicken Taco Soup Recipe

Serves 4

shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional
1/2 onion, chopped
1/2 (16 ounce) can chili beans
1/2 (15 ounce) can black beans
1/2 (15 ounce) can whole kernel corn, drained
1/2 (8 ounce) can tomato sauce
1/2 (12 fluid ounce) can or bottle beer
1 (10 ounce) can diced tomatoes with green chilies, undrained
1/2 (1.25 ounce) package taco seasoning
1-1/2 whole skinless, boneless chicken breasts

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, diced tomatoes, taco seasoning, and stir to blend in a slow cooker.
2. Lay chicken breasts on top then set slow cooker for low heat and cook for 6 hours.
3. 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 slow cooking for 2 hours.
4. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Serve and enjoy this easy soup recipe – Chicken Taco Soup recipe

No comments:

Post a Comment