Crockpot Chicken Taco Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 onion, chopped1 (16 ounce) can ranch style beans1 (15 ounce) can black beans1 (11 ounce) can Mexicorn corn, drained1 (8 ounce) can tomato sauce1 (12 fluid ounce) can or bottle beer2 (10 ounce) cans diced tomatoes with green chilies, undrained1 (1.25 ounce) package taco seasoning3 whole skinless, boneless chicken breasts
Place the onion, ranch style beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a crockpot. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user MYLINDA142.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MYLINDA142.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 2.1 g
- Cholesterol: 21.7 mg
- Sodium: 1,573.4 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 8.3 g
- Protein: 17.1 g
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