Slow Cooker Chicken Taco Soup
Whether made from corn or flour, tortillas are an essential part of any mexican meal.
Recipe Summary Slow Cooker Chicken Taco Soup
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
Ingredients | Mexican Dessert Recipes Using Tortillas1 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 seasoning3 whole skinless, boneless chicken breasts1 (8 ounce) package shredded Cheddar cheese (Optional)1 (8 ounce) container sour cream1 cup crushed tortilla chipsDirectionsPlace 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.Info | Mexican Dessert Recipes Using Tortillasprep:
15 mins
cook:
7 hrs
total:
7 hrs 15 mins
Servings:
8
Yield:
8 Servings
TAG : Slow Cooker Chicken Taco SoupSoups, Stews and Chili Recipes, Soup Recipes, Tortilla Soup Recipes,