Slow Cooker Chicken Taco Soup
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Chili Beans (can)430 g
Black Bean (can)230 g
Tomato Sauce (can)12 fluid ounce
Beer (can or bottle)Directions:
1
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker
2
Add taco seasoning, and stir to blend
3
Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients
4
Set slow cooker for low heat, cover, and cook for 5 hours
5
Remove chicken breasts from the soup, and allow to cool long enough to be handled
6
Stir the shredded chicken back into the soup, and continue cooking for 2 hours
7
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired