
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!
Definitely saving this to try in the next few weeks! Can’t wait, it sounds delicious