Slow Cooker Chicken Taco Soup

fall creeping in
You fall creeping in

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!

 

Author: Deb's Theory

I'm just an ordinary woman getting through life. I think most of us are doing the same--doing the best we can every day and hoping it's enough. By sharing our stories, our thoughts, and common experiences, I'm hoping it will make it all just a little bit easier to BE.

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