I am always looking for easy recipes that might satisfy my whole family. When I came upon a Slow Cooker Chicken Taco Soup I thought this one could be a hit. I LOVE soup and I love tacos, so I also thought if no one else liked it, at least I knew I would!
Plus, it seemed pretty easy to make it “clean”. It’s seasoned with taco seasoning and a some beer (all of the alcohol will cook off as it simmers and leaves the a hoppy flavor behind). I used a can of beer we had in the fridge, but you could substitute some chicken broth.
Prep time
Cook time
Total time
Serves 6
Ingredients
- 1 small onion, chopped
- 1 (15-ounce) can refried beans
- 2 cups frozen corn (I used South Western Mix from Target)
- 1 (8-ounce) can tomato sauce
- 1 (12-ounce) bottle beer (or chicken broth)
- 1 (15-ounce) cans diced tomatoes
- 1 small can green chilies, undrained
- ½ cup chicken broth
- 4 tablespoons taco seasoning (I used Chipotle Chili seasoning, Mexican Style Chili Power and Majoram Leaves)
- 3 whole skinless, boneless chicken breasts
Toppings
- shredded Cheddar cheese (optional)
- sour cream (optional)
- chopped cilantro (optional)
- diced avocado (optional)
Instructions
- Place the onion, black beans, corn, tomato sauce, beer, diced tomatoes, and chicken broth in a slow cooker. Add taco seasonings, and stir to blend.
- Add chicken breasts on top of the mixture and press down until covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5-6 hours.
- Using two forks, shred chicken breasts into the soup. Stir the shredded chicken into the soup, and continue cooking for 1-2 hours.
- Garnish with shredded Cheddar cheese, a dollop of sour cream, cilantro and avocado, if desired.
Another option is to strain the goodies and place on top of nacho chips – for those that aren’t soup eaters!
Here is the corn mix I picked up at Target!