Slow Cooker Love: Chicken Taco Soup
 
Prep time
Cook time
Total time
 
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Recipe type: slow cooker, crock pot, dinner, main course
Serves: 8
Ingredients
  • 1 onion, finely chopped
  • 1 15 oz can black beans (you can also add a can of chili beans if you like)
  • 1 15 oz can whole kernel corn, drained (you can also use frozen)
  • 1 (12 fluid ounce) can or bottle beer ( I used corona)
  • 2 10 oz cans diced tomatoes with green chilies, undrained ( I sometimes replace the can of diced tomatoes with medium hot chunky salsa and works great that ways as well)
  • 1 package (4 tbsp) taco seasoning
  • 1 tsp roasted cumin powder
  • 1 tsp chilli powder (optional)
  • 1 tsp garlic powder
  • 3 whole skinless, boneless chicken breasts
  • cilantro, for garnishing
  • juice of lime (optional)
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips
Instructions
  1. Place the onion, black beans, corn, beer, and diced tomatoes (and/or chunky salsa) in a slow cooker. Add taco seasoning,cumin, garlic and chilli powder 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 chopped cilantro, shredded Cheddar cheese, a dollop of sour cream, juice of a lime and crushed tortilla chips, if desired.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/04/29/slow-cooker-love-chicken-taco-soup/