Slow Cooker Chicken Taco Soup

Discussion in 'The Refreshment Lounge' started by Blake Bowden, Jan 1, 2010.

  1. Blake Bowden

    Blake Bowden Administrator Staff Member


    • 1 onion, chopped
    • 1 (16 ounce) can chili beans
    • 1 (15 ounce) can black beans
    • 1 (15 ounce) can whole kernel corn, drained
    • 1 (8 ounce) can tomato sauce
    • 1 (12 fluid ounce) can or bottle beer
    • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
    • 1 (1.25 ounce) package taco seasoning
    • 3 whole skinless, boneless chicken breasts
    • shredded Cheddar cheese (optional)
    • sour cream (optional)
    • crushed tortilla chips (optional)


    1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, 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 shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
  2. THemenway

    THemenway Registered User

    I made this Saturday and it was delicious. The leftovers were even better on Sunday!
    I used a bottle of Shiner Bock. I might try Dos XX Amber next time.
    This is definitely easy and worth a try.

    Sent from my iPhone using Freemasonry
  3. Jacob Johnson

    Jacob Johnson Registered User

    I'm gonna have to try this recipe out! thanks for sharing, brother.
  4. MikeMay

    MikeMay Premium Member

    0 I'm hungry! ;-)

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