Slow Cooker Chicken Taco Soup

Photo Dec 30, 6 25 52 PMI 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

Photo Dec 30, 10 35 18 AM
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
  1. 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.
  2. 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.
  3. Using two forks, shred chicken breasts into the soup. Stir the shredded chicken  into the soup, and continue cooking for 1-2 hours.
  4. Garnish with shredded Cheddar cheese, a dollop of sour cream, cilantro and avocado, if desired.

Photo Dec 30, 4 46 51 PM

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!