Slow Cooker Chicken Taco Soup
Ingredients
Pine & Pepper Spices
- 1¼ Onions, chopped
- 1¼ (15 oz.) Cans chili beans, drained
- 1¼ (15 oz.) Cans black beans, drained
- 1¼ (15 oz.) Cans whole kernel corn, drained
- 1¼ (8 oz.) Cans tomato sauce
- 2½ (10 oz.) Cans diced tomatoes with green chiles, not drained
- 1¼ (12 oz.) Cans/bottles lager or amber beer*
- 2½ large Skinless, boneless chicken breasts (or 4 small)
- Optional Garnishes: cheddar cheese, sour cream, crushed tortilla chips
Directions
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1
Place the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and beer in a slow cooker.
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2
Add the Taco Seasoning and stir until everything is well combined.
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3
Lay the chicken breasts on top of the mixture, pressing them down gently until they're just submerged. Cover and cook on low for 5 hours.
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4
Lift the chicken out and let it cool for a few minutes, then shred with two forks.
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5
Return the shredded chicken to the slow cooker and cook for another 15 to 30 minutes, until everything is heated through.
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6
Ladle into bowls and top with shredded cheese, sour cream, and crushed tortilla chips. The soup also freezes beautifully, a great make-ahead meal for busy weeks. Serves about 7 to 8.
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7
*For a non-alcoholic version, substitute chicken broth for the beer.
