Slow Cooker Chicken Taco Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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adapted from all-recipes. Serve with orange-avacado salad/balsamic vinegrette. Cooks for 7 hrs total. Ingredients:
1 onion, chopped |
16 ounces chili beans |
15 ounces black beans |
15 ounces whole kernel corn, drained |
8 ounces tomato sauce |
12 ounces beer |
20 ounces diced tomatoes with mild green chilies, undrained |
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 cumin |
1 teaspoon black pepper |
1 1/2 lbs chicken breasts |
Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add spices, and stir to blend.
2. 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.
3. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred or chop the breasts into bite-sized pieces.
4. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
5. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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