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Chicken Taco Soup

4.7
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PREP TIME
15 min
COOKING TIME
420 min
TOTAL TIME
435 min
SERVINGS
8 servings
Dinner
Chicken Taco Soup
Ingredients
  • 2 (10 ounce) cans diced tomatoes with green chiles, undrained
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (8 ounce) can tomato sauce
  • 1 onion, chopped
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) container sour cream
  • 1 cup crushed tortilla chips
Instructions
1
Collect all necessary ingredients beforehand.
2
Combine diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and chopped onion in a slow cooker. Mix well with the taco seasoning to create a uniform blend.
3
Place chicken breasts on top, gently pressing them down until they're almost completely covered with the mixture.
4
Seal the slow cooker and cook on low heat for 5 hours, allowing the flavors to meld together.
5
Once done, transfer the chicken breasts to a cutting board and let them rest for an extended period until they can be safely handled; use two forks to shred the chicken and return it to the soup.
6
Put the lid back on and continue cooking for another 2 hours, allowing the flavors to mature further.
7
Serve the soup in bowls and garnish with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.