Slow Cooker Chicken Taco Soup

Name: Slow Cooker Chicken Taco Soup Recipe
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 8
Ingredients: 1 onion chopped; 1 (16 ounce) can chili beans; 1 (15 ounce) can black beans; 1 (15 ounce) can whole kernel corn drained; 1 (8 ounce) can tomato sauce; 12 fluid ounce low sodium chicken broth; 2 (10 ounce) cans diced tomatoes with green chilies undrained; 1 (1.25 ounce) package taco seasoning; 3 whole skinless boneless chicken breasts; shredded Cheddar cheese (optional); sour cream (optional); crushed tortilla chips (optional)

Minutes to Prepare: 15
Minutes to Cook: 420

Number of Servings: 8

Ingredients

1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 12 fluid ounce low sodium chicken broth 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, 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.
Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DIZCASPER.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving