When your chicken dish provides you with protein and a serving of veggies, you're winning dinner.
Slow Cooker Chicken Taco Soup
In this post, we're teaching you how to bake chicken breast perfectly every time along with sharing all of our tips and tricks in getting flavorful baked chicken breasts.
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 | Baked Mexican Chicken Breast Recipes
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
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.
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 | Baked Mexican Chicken Breast Recipes
prep:
15 mins
cook:
7 hrs
total:
7 hrs 15 mins
Servings:
8
Yield:
8 Servings
TAG : Slow Cooker Chicken Taco Soup
Soups, Stews and Chili Recipes, Soup Recipes, Tortilla Soup Recipes,
