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Slow Cooker – CHICKEN TACO SOUP

Ingredients

Scale
  • 1 medium onion, chopped
  • 1 (15-ounce) can kidney or chili beans, undrained
  • 1 (15-ounce) can black beans, undrained
  • 1 (15-.25-ounce) can whole kernel corn, drained
  • 1 (8-ounce) can tomato sauce
  • 2 (10-ounce) cans diced tomatoes with green chiles
  • 1 (1.25-ounce) package taco seasoning mix
  • 1 to 2 teaspoons sugar (optional)
  • *I use half of the pkg.
  • 3 whole boneless, skinless chicken breasts
  • Optional: Sour cream, Shredded Cheddar cheese, Tortilla chips

Instructions

  1. In slow cooker, combine onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning.
  2. Top with boneless, skinless un-cooked chicken breasts, pressing down to allow other ingredients to cover the chicken.
  3. Cook 5 hours on low heat setting; remove chicken from soup and shred.
  4. Stir shredded chicken back in the soup. Cook 2 hours more.
  5. Serve with sour cream, cheese and tortilla chips.