Crockpot Chicken Taco Soup
  • 2-4 Chicken Breasts
  • 1/2 Onion, Chopped
  • 1 can Chili Beans
  • 1 can Black Beans, Drained
  • 1 can Whole Kernel Corn, Drained
  • 8 oz can Tomato Sauce
  • 12 oz Beer of Choice
  • 2 cans Diced Tomatoes & Green Chiles
  • 1 pkg Taco Seasoning
  • 3-4 Skinless Boneless Chicken Breasts
  • Shredded Cheese
  • Sour Cream
  • Avocado
  • Crushed Tortilla Chips
  1. *Place onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in crockpot
  2. *Add taco seasoning and stir to blend
  3. *Lay chicken breasts on top of the mixture, pressing down slightly until just covered by other ingredients
  4. *Set to low, cover, and cook for 5 hours
  5. *Remove chicken and allow to cool long enough to be handled; shred and stir the shredded chicken back into the soup and continue cooking 2 hours
  6. *Serve with cheese, sour cream, avocado, and crushed chips
  7. Recipe Tips:
  8. *Use as much chicken as you have on hand or depending on how much chicken ratio you prefer
  9. *Leave out the chicken for great vegetarian dish
  10. *Also works with cooking and shredding chicken on skillet (or left over chicken) and then just heat on low until warmed through – can be ready in less time if needed this way, or still ok to sit on low for hours