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Community Recipe
from [KristinSessions]
Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

  • Yield: 1 serving


  • 3 whole(s) boneless, skinless chicken breasts
  • 1 onion chopped
  • 1- 16 oz can(s) chili beans
  • 1- 15 oz can(s) black beans
  • 1- 15 oz whole kernel corn drained
  • 1- 8 oz can(s) tomato sauce
  • 12 ounce(s) beer
  • 2- 10 oz can(s) Rotel tomatoes
  • 1 1/4 package(s) taco seasoning
  • 1 package(s) ranch dressing mix
  • shredded cheddar cheese
  • sour cream
  • crushed tortilla chips


1. 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.

2. 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.

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Slow Cooker Chicken Taco Soup Recipe