Slow Cooker Chicken Taco Soup

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You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echol's Taco Seasoning from this website; I have included the recipe. Serve soup topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

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Ingredients

  • 1 onion, chopped fine or used dry onion
  • 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 chicken broth
  • 2 (10 ounce) cans diced tomatoes with green chilies,
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • Shredded Cheddar cheese (optional)
  • Sour cream (optional)
  • Crushed tortilla chips (optional)
  • ================

Preparation

Step 1




1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and undrained diced tomatoes (I used Rotel Original) 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.

2.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.


Bill Echol's Taco Seasoning:
(It really makes this recipe!)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper




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REVIEWS:

I wasn't sure about making this as I hate beer and no one in my house drinks it. I also don't like very spicy foods. However, I took a chance and used Heineken for this recipe as well as the taco seasoning and tomatoes with chilies and the soup was DELICIOUS. I couldn't detect a "beer" taste in the soup at all and found it to be a bit on the mild side. Everyone in my family loved it. I made another pot for tailgating - it was the most popular dish - everyone wanted seconds and the recipe. It's easy to put together. You could easily substitute chicken broth, as many people have, and leave off the cheese and sour cream (or use reduced calorie products)and use baked chips to make it more diet friendly. I put mine in the crock pot before going to bed. The chicken was frozen when I put it in the pot. The next morning, it was so well cooked, I didn't have to take it out and shred it. All I had to do is "grab" each breast a couple of times with tongs and the chicken just fell apart. Then I gave it a good stir and that's all it took to shred it.

Very good! I cooked this for 10 hours instead of 5 (since I was at work) & it turned out great. I followed advice from other reviewers and added 1 teaspoon garlic powder, 1/2 teaspoon cumin and 4 Tablespoons taco seasoning. I used pinto beans instead of chili beans and added a full 28 oz can of diced tomatoes. I also added about a teaspoon of sugar at the end - I felt the beer gave it a weird bite or bitter taste. Next time I'll skip the beer and just add chicken broth in it's place. Definitely needs a dollop of sour cream and shredded cheddar, but overall a keeper recipe!

This is an easy, GREAT recipe ... especially if you use about 1 1/2 pounds chicken tenders in place of the boneless breasts BUT ... FORGET THE BEER! Next time I'll use a can of chicken broth. Beer gives an unusual flavor that we did NOT care for.

Five stars for quick, easy, and tasty. Plus, I already had everything in the house. I left out the beer and used one cup homemade chicken broth instead. I used two chicken breasts and that seemed like a good amount. I also used fire-roasted frozen corn from Trader Joe's (instead of canned). Garnished with light sour cream and fresh cilantro, and served with tortilla strips for dipping! Yum!

This is an incredible soup! I made mine on top of the stove, and was sooooo happy with it! The only thing I did differently was add 1 lb. of browned ground beef and a 15 oz can of beef broth. I substituted a 6 oz can of tomato paste and 3 cans of water for the tomato sauce - but other than that, it was the same. It is awesome with cornbread!

This is a family favorite, I double the recipe and freeze half for dinner on a night that I work late. I did change the cheddar cheese to Velveeta cheese, it blends in better and it gives the soup a creamy taste and texture.

Wonderful and flavorful! Made this for a work potluck and everyone raved about it!!! Will make this again and again!

This seems more like a chicken chili to me than a soup... but you can call it whatever you'd like, because its AMAZING. Crock-pot recipes are my favorite, and smelling it all day definitely made me anxious to try it for dinner. We served it with cheddar cheese, sour cream and some crushed Fritoes (the saltiness of them went GREAT with it). I will definitely be making this over and over!

I made this almost exactly as stated...except I used 2 packages of MacCormick's Chicken taco seasoning, 1 can chili beans (no black beans) and 1 can of the diced tomatoes. Used chicken broth instead of beer. And I used already cooked cut up chicken. Did not need to be in the crock pot as long as stated because the chicken was already cooked. Very tasty and hearty.









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