Mindalynn's Chicken Taco Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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made in the slow cooker-super easy, fast, healthful, and oh-so-delicious!! Ingredients:
1 onion, chopped |
16 ounces can chili beans |
15 ounces can black beans |
15 ounces corn, drained |
8 ounces can tomato sauce |
1 1/2 c. chicken broth |
10 ounces diced tomatoes with green chilies, undrained |
1 1/4 ounces taco seasoning |
1 1/2 lbs chicken breasts |
Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, 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.
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.
3. You can also put in the chicken breasts frozen. Cook one hour on high and the rest on low.
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