Put onions, chili beans, black beans, corn, tomato sauce, beer, rotel, and taco seasoning into the crockpot. Stir well until blended. Then lay the chicken breast on top of mixture, pressing down until just covered by the other ingredients.
Set to low heat. Cook for 5 hours and then remove and shred the chicken. Return to the crockpot and continue cooking, on low, for 2 more hours.
Serve with sour cream, shredded cheese, and crushed tortilla chips on top of the soup. I think it would be fine if you weren't able to shred chicken after 5 hours to wait the 7 hours.
Originally Submitted
8/21/2012
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