Slow Cooker Taco Soup
Yesterday dawned cold and rainy. I’m not complaining. I actually enjoy a cold and rainy day on occasion. And I really enjoy delicious aromas emanating from my crock pot on a cold and rainy day. So yesterday I decided to make my Taco Soup to which my children squealed “Yummy!” Being the Facebook lover that I am, of course I felt it necessary to update my status with the coming arrival of said Taco Soup.
It seems that a lot of my Facebook Friends also enjoy a good Taco Soup and several have since asked me for the recipe. So here it is. It was as good as always, as easy as always, and even garnered a recipe request from Magnolia. How can you go wrong?
- Chicken Taco Soup
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 can or bottle of beer
2 10-ounce cans diced tomatoes with green chiles (I usually use Rotel), undrained
1 package taco seasoning
3 whole, skinless, boneless chicken breasts
shredded Cheddar cheese
sour cream
crushed tortilla chips or Fritos
Put the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in the slow cooker. This is the toughest part of the recipe. Opening all the cans. Add the taco seasoning and stir. Lay the chicken breasts on top of the mixture and slightly press down until they are just covered. Cook on Low heat for 5 hours.
Remove the chicken breasts and shred with two forks. Put the chicken back in and cook for two more hours.
Serve with lots of cheese, crushed chips and sour cream.
Easy and delicious. Enjoy!
I can not wait to try this! Does it come out really spicy with using Rotel? I know Abby has a mild taste going on.
Becky, It’s a little spicy but the chips and sour cream cut it. You can use regular tomotoes if you want. It will still be yummy! Let me know how it turns out!