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Slow Cooker Chicken Taco Soup

Hearty chicken taco soup packed with black beans, corn, and tomatoes with green chile peppers. Prepared in the slow-cooker, it's easy and tasty!
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 434
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  1. Gather all ingredients.
  2. Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.
  3. Lay chicken breasts on top, pressing down slightly until just covered.
  4. Cover and cook on Low for 5 hours.
  5. Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
  6. Cover and continue cooking for 2 hours.
  7. Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

Nutrition

Calories: 434kcalCarbohydrates: 42gProtein: 27gFat: 18gSaturated Fat: 10gCholesterol: 68mgSodium: 1597mgFiber: 9gSugar: 6g

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