Chicken Taco Soup

Happy Holidays has turned to Happy New Year and I don’t know about you but I was interested in something easy (and good) for dinner.  Chicken Taco Soup came to mind.  It’s one of Scott’s favorites, I like it too and it’s made in the slow cooker.  No problem!  This recipe was given to me by my sister when Scott and I got our first slow cooker.  It soon became a favorite.  The original recipe calls for three chicken breasts but I’ve found two breasts do the trick.

Chicken Taco Soup

1 onion, chopped

1 (16 oz.) can chili beans

1 (15 oz.) can black beans

1 (15 oz.) can whole kernel corn, drained

1 (8 oz.) can tomato sauce

1 (12 fluid oz.) bottle of beer (I use Mexican beer)

2 (10 oz.) cans diced tomatoes with green chilis, undrained

1 (1.25 oz.) package taco seasoning

2 whole skinless, boneless chicken breasts

Topping, if desired

shredded cheddar cheese

sour cream

crushed tortilla chips

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 shred.  (I use two forks to shred the chicken.)  Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve on its own or topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

Sweet Notes:  I shop at Trader Joe’s and buy all 15 oz can sizes, including the tomato sauce.  As a side, TJs doesn’t carry chili beans but Safeway does.  I also like TJs brand Mexican beer and prefer their taco seasoning mix at 1.3 oz!  Enjoy!

Credit:  allrecipes.com