Delicious Healthy Recipes Made with Real Food
Slow Cooker

Crock Pot Chicken Taco Soup

Advertisements
Advertisements

“Easy to cook Crock Pot Chicken Taco Soup is full of the same flavor just like your favorite tacos, but in the form of soup! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols’ Taco Seasoning, serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!”

Prep: 15 m Cook: 7 h Ready In 7 h 15 m

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

To make this Crock Pot Chicken Taco Soup, You’ll need the following Ingredients:

Ingredients:

1 onion, chopped

1 (16 ounces) can chili beans

2 (10 ounces) cans diced tomatoes with green chilies, undrained

1 (15 ounces) can black beans

1 (15 ounces) can whole kernel corn, drained

3 whole skinless, boneless chicken breasts

1 (8 ounces) can tomato sauce

1 (12 fluid ounce) can or bottle beer

Sour cream (optional)

1 (1.25 ounce) package taco seasoning

1 (8 ounces) package shredded Cheddar cheese (optional)

Crushed tortilla chips (optional)

Directions:

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.

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.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Crock Pot Chicken Taco Soup

"Easy to cook Crock  Pot Chicken Taco Soup is full of the same flavour just like your favourite tacos, but in the form of soup! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning, serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"

  • 1 onion, chopped
  •  1 (16 ounces) can chilli beans
  •  1 (15 ounces) can black beans
  •  1 (15 ounces) can whole kernel corn, drained
  •  olive oil1 (8 ounces) can tomato sauce
  •  1 (12 fluid ounce) can or bottle beer
  •  2 (10 ounces) cans diced tomatoes with green chillies, undrained
  •  1 (1.25 ounce) package taco seasoning
  •  3 whole skinless, boneless chicken breasts
  •  1 (8 ounces) package shredded Cheddar cheese (optional)
  •  Sour cream (optional)
  •  Crushed tortilla chips (optional)
  1. Place the onion, chilli 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.

  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.