This chicken taco soup is similar to chili and tastes wonderful! This recipe is also very adaptable to your personal taste.
Ingredients
- tomatoes with green Chilis, undrained: 2 cans (10 ounce cans, diced)
- chili beans: 1 can (16 ounce can)
- black beans: 1 can (15 ounce can)
- whole kernel corn: 1 can (15 ounce can, drained)
- beer: 1 bottle (12 fluid ounce bottle)
- tomato sauce: 1 can (8 ounce can)
- onion: 1 piece (chopped)
- taco seasoning: 1 pack (1.25 ounce pack)
- whole skinless, boneless chicken breasts: 3 piece
- cheddar cheese: 1 pack (8 ounce pack, shredded, optional)
- sour cream: 1 container (8 ounce container)
- Tortilla chips: 1 cup (crushed)
Metric Conversion
Stages of cooking
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Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top, pressing down slightly until just covered.
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Cover and cook on Low for 5 hours.
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Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup. Cover and continue cooking for 2 hours.
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Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
