Fall is here to stay! Nothing signals the change of seasons like bringing out your crockpot and making a big batch of soup! I’d like to share my favorite recipe for taco soup. I always make a double batch and freeze individual portions in freezer bags. It makes a great quick dinner or lunch at work. When you have fall sports every weekend, you can have a quick bowl of soup on the table in a few minutes! For moms that need to sneak in a few veggies, this is the perfect soup to do that! I don’t remember where I first came across this recipe a few years back, but it remains at the top of my recipe box.
- 1 onion, chopped
- 16 oz. can chili beans or kidney beans (light or dark)
- 15 oz. can black beans (drained and rinsed)
- 15 oz. can corn, drained
- 8 oz. can tomato sauce
- 12 oz. beer
- 2 10-oz. cans diced tomato w/chilies
- 1 pkg. taco seasoning
- 3 chicken breasts
Place the onion, chili/kidney beans, black beans, corn, tomato sauce, beer, and diced tomatoes into a slow cooker. Add the taco seasoning and stir. Lay the chicken breasts on top and press down just until covered.
Set on low and cook, covered, for 5 hours.
Remove the chicken and let it cool slightly. Shred it and put it back in the crockpot. Continue cooking, covered, for another 2 hours.
Some toppings that you might to add are shredded cheese, sour cream, tortilla chips, etc. Enjoy!