Slow Cooker Chicken Taco Soup

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  • 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. 1. Place the onion, chili beans, black beans, corn, tomato sauce,
  2. beer, and diced tomatoes in a slow cooker. Add taco seasoning,
  3. and stir to blend. Lay chicken breasts on top of the mixture, pressing
  4. down slightly until just covered by the other ingredients. Set slow
  5. cooker for low heat, cover, and cook for 5 hours.
  6. 2. Remove chicken breasts from the soup, and allow to cool long
  7. enough to be handled. Stir the shredded chicken back into the
  8. soup, and continue cooking for 2 hours. Serve topped with
  9. shredded Cheddar cheese, a dollop of sour cream, and crushed
  10. tortilla chips, if desired.
August 2011

This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.

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