slow Cooker Chicken Taco Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 onion, chopped1 (16 ounce) can chili beans1 (15 ounce) can black beans1 (15 ounce) can whole kernel 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 seasoning
1. 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.
2. 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.
Serving Size: 8-2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MISSYKATAOKA.
2. 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.
Serving Size: 8-2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MISSYKATAOKA.
Nutritional Info Amount Per Serving
- Calories: 2,360.6
- Total Fat: 23.8 g
- Cholesterol: 368.7 mg
- Sodium: 12,281.1 mg
- Total Carbs: 323.7 g
- Dietary Fiber: 79.0 g
- Protein: 198.5 g
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