Slow Cooker Chicken Taco Soup

Here is another flavorful soup to leave in a slow cooker all day to fill the house with a warm aroma of chicken and taco seasonings.  Its fragrance will welcome you home after a day of blustery cold January temperatures.  Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work for you.

Slow Cooker Chicken Taco Soup!

Ingredients:

• 1 onion, chopped
• 1-16 oz. can chili beans
• 1-15 oz. can black beans
• 1-15 oz. can whole kernel corn, drained or frozen corn
• 1-8 oz. can tomato sauce
• 1-12 oz. can or bottled beer
• 2-10 oz. cans diced tomatoes with green chilies, undrained
• 1- 1.25 oz. package taco seasoning
• 3 whole boneless, skinless chicken breasts

(this recipe is modified from allrecipes.com)
Printable Version of Recipe:  Slow Cooker Chicken Taco Soup PDF: https://docs.google.com/file/d/0B6nRIiDbLtgGLVk3UVFXX0ZKTXc/edit

Cook chicken breasts in oven.  Season with salt, pepper, Mrs. Dash or your favorite seasonings.
Cook 350 degrees for 1 hour until done.
Or you can put the chicken in the slow cooker raw and cook completely.
Just put the raw chicken over the other ingredients, if you put the chicken in raw.

Gather the ingredients to add to crock pot.

Chop 1 onion.

Add all the ingredients to the crock pot.

Add chili beans.

Add whole kernel corn, drained.

Add 8 oz. can tomato sauce.

Add 2 cans diced tomatoes with green chilies.

Season with taco seasoning packet.

I cooked the chicken in the oven, cooled, then shredded it before adding to the crock pot.

Add beer, I used 6 oz. to give it a mild flavor in the background.
Slow cook the mixture on low heat, covered, until chicken breasts are cooked.
(about 5 hours).

This can be served with cheese, a dollop of sour cream, and crushed tortilla chips.
Enjoy!