2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
Shredded cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)
Instructions
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
for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long
enough to be handled. Stir the shredded chicken back into the
soup, and continue cooking for 2 hours. Serve topped with
shredded Cheddar cheese, a dollop of sour cream, and crushed
tortilla chips, if desired.
Originally Submitted
9/24/2013
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