Bust out that slow cooker and fire it up for this warm and cozy Chicken Taco Soup.
The only tools you'll need today, along with your slow cooker, are a can opener and a knife.
This Chicken Taco Soup has some heat, lots of veggies, and tons of flavor. It's pretty much like chicken tortilla soup, except it doesn't have avocado or tortilla strips.
One batch makes enough for dinner ... and tomorrow's lunch and dinner, too. For little effort, you'll get lots of reward. To make it, just crank open a few cans of veggies, add a diced onion, and drop in a few chicken breasts. It's that simple.
Serve it with dollop of sour cream and shredded cheddar cheese on top.
The flavors deepen over time, so get excited about leftovers.
Chicken Taco Soup
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 (*I used a can of chicken broth instead)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
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.