[Guest Post] Slow Cooker Chicken Taco Soup by Laura Cyra

Slow Cooker Chicken Taco Soup | Real Momma

Recipe type: Dinner - Author: Real Momma - Prep time: 10 mins - Cook time: 5 hours - Total time: 5 hours 10 mins - Serves: 6

Ingredients

• 1 onion, chopped
• 1 (16 oz) can chili beans (regular size can)
• 1 (15 oz) can black bean (regular size can)
• 1 (15 oz) can whole kernel corn, drained
• 1 (8 oz) can tomato paste
• 1 (12 fl oz) can or bottle of beer – or you can use chicken broth, water, pop whatever you’ve got
• 2 (10 oz) cans diced tomatoes with green chilies, undrained (I use 1 large can of whatever diced tomatoes I have usually Italian)
• 1 (1.25 oz) pkg taco seasoning
• 2 whole skinless chicken breasts – you know what works best for your family, I usually use 1 big one instead of 2
• Topping for after:
• grated cheddar cheese
• sour cream
• crushed tortilla chips

Instructions

1. Place the onion, chili beans, corn, tomato paste, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the ingredients. Set slow cooker for low heat, cover, and cook 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled, shred the chicken. Stir shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a few dollops of sour cream, and crushed tortilla chips.