Sunday, April 18, 2010

Crockpot Chicken Taco Soup

This soup is SUPER EASY and very tasty. I can't claim the recipe as my own though, it came from allrecipes.com with a few tweaks.

Soup ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts

Toppings:
Crushed Tortilla Chips
Shredded Cheese
Sour Cream

Directions:

-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. Shred chicken by hand. Stir the shredded chicken back into the soup, and continue cooking for 1-2 hours.
- Add desired toppings

Enjoy :),

Sarah

Note: This tastes even better the next day!!

3 comments:

Mrs. B. said...

This looks so easy and YUMMY! :) I'm gonna try...

Jamie Willow said...

I made this tonight! I didn't have any beer or black beans on hand, and I only had pinto beans and no chili beans so it was more of a variation of the recipe but it still turned out wonderful!

I'd like to try it the second day but unfortunately (or fortunately) we ate it all! lol it was delish!!!! thanks for sharing!!!

Sarah said...

Oh good Jamie!!! We love it too!