Slow Cooker Chicken Taco Soup
This chicken taco soup boasts a rich, chili-like flavor profile and can be easily customized to suit your taste preferences. It’s a versatile dish that combines simplicity with hearty ingredients for a satisfying meal.
Ingredients
- 3 whole skinless boneless chicken breasts
- 2 10 ounce cans of diced tomatoes with green chiles, undrained
- 1 onion finely chopped
- 1 1.25 ounce packet of taco seasoning
- 1 16 ounce can of chili beans
- 1 15 ounce can of black beans
- 1 15 ounce can of whole kernel corn, drained
- 1 12 fluid ounce bottle or can of beer
- 1 8 ounce can of tomato sauce
- 1 8 ounce container of sour cream
- 1 8 ounce package of shredded Cheddar cheese (optional)
- 1 cup of crushed tortilla chips
Instructions
- Gather all required ingredients to ensure a smooth cooking process.
- In a slow cooker, combine the diced tomatoes with green chiles, chili beans, black beans, corn, beer, tomato sauce, and chopped onion. Sprinkle in the taco seasoning, stirring thoroughly to blend all components.
- Place the chicken breasts on top of the mixture, pressing them down gently until they are partially submerged in the liquid.
- Cover the slow cooker and cook on a low setting for approximately 5 hours.
- Once the chicken is fully cooked, transfer it to a cutting board and allow it to cool until it can be easily handled. Shred the chicken using two forks, then return the shredded pieces to the slow cooker.
- Continue to cook the soup on low for an additional 2 hours, allowing the flavors to meld together.
- Serve the soup hot, garnished with shredded Cheddar cheese, a spoonful of sour cream, and a sprinkle of crushed tortilla chips for added texture and flavor.