Chicken Taco Soup
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 300 min | Yield: 8 bowls |
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. ALL YOU NEED FOR THIS RECIPE IS ONE CAN EACH OF THE INGREDIENTS BELOW TO FIT THE MEASUREMENTS FOR THIS RECIPE.
Ingredients
- 1 Caramelized Onions
- 1 3/4 cups Chili Beans
- 14 oz Corn...
- 1 3/4 cups Tomato Sauce
- 12 oz Amber Bock Beer
- 1 1/4 cups Ro-tel
- 12 tsp Taco Seasoning
- 336 g Boneless Chicken Breasts
Directions
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.