Slow Cooker Chicken Taco Soup

Prep time: 15 min

Cook time: 420 min

Servings: 8

Yield: 8 servings

Description

Hearty chicken taco soup packed with black beans, corn, and tomatoes with green chile peppers. Prepared in the slow-cooker, it's easy and tasty!

• 2 (10 ounce) cans diced tomatoes with green chiles, undrained

• 1 (16 ounce) can chili beans

• 1 (15 ounce) can black beans

• 1 (15 ounce) can whole kernel corn, drained

• 1 (12 fluid ounce) can or bottle beer

• 1 (8 ounce) can tomato sauce

• 1 onion, chopped

• 1 (1.25 ounce) package taco seasoning

• 3 whole skinless, boneless chicken breasts

• 1 (8 ounce) package shredded Cheddar cheese

• 1 (8 ounce) container sour cream

• 1 cup crushed tortilla chips

1 Gather all ingredients.

2 Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.

3 Lay chicken breasts on top, pressing down slightly until just covered.

4 Cover and cook on Low for 5 hours.

5 Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.

6 Cover and continue cooking for 2 hours.

7 Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.