Slow Cooker Chicken Taco Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 onion, chopped1 can red kidney beans, drained and rinsed1 can black beans, drained and rinsed1 big handful frozen corn kernals1 8 oz. can tomato sauce2 bottles light beer2 cans rotel tomatoes, not drained1 pkg. taco seasoning3 frozen chicken breasts
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.
Number of Servings: 8
Recipe submitted by SparkPeople user KIKIKINS1234.
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: 8
Recipe submitted by SparkPeople user KIKIKINS1234.
Nutritional Info Amount Per Serving
- Calories: 273.4
- Total Fat: 1.9 g
- Cholesterol: 51.3 mg
- Sodium: 953.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.4 g
- Protein: 28.5 g
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