Slow Cooker Chicken Taco Soup

posted by 6 years ago

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) bottle gluten free beer

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package McCormick taco seasoning

3 whole skinless, boneless chicken breasts

Shredded Cheddar cheese, for garnish

Sour cream, for garnish

Gluten free tortilla chips, for garnish


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 on LOW, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken and stir it back into the soup, and continue cooking on LOW for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

tags:  slow cooker, taco, soups, chicken, poultry
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