Slow Cooker Chicken Taco Soup

By eapeterson

Ingredients

• 1 onion, chopped
• 1 (16 oz.) can chili beans (drained, but didn't rinse)
• 1 (15 oz.) can black beans (drained, but didn't rinse)
• 1 (15 oz.) can whole kernel corn, drained (half of 16 oz bag frozen ok)
• 1 (8 oz.) can tomato sauce
• 1 (12 fl. oz.) can or bottle beer
• 2 (10 oz.) cans diced tomatoes with green chilies, undrained
• 1 (1.25 oz.) package taco seasoning
• 3 whole skinless, boneless chicken breasts (2 is ok)
• shredded cheddar cheese (opt)
• sour cream (opt)
• crushed tortilla chips (opt)

Details

Servings 8

Preparation

Step 1

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 handle. Stir the shredded chicken back into soup and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.