RO*TEL Across America Recipe Contest - Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

by Barbara from CA

Mostly canned ingredients and frozen chicken breasts come together in this easy slow cooker recipe.

AVERAGE RATING

Category

Soup/Stew/Chili

Prep Time

15 min + 4-8 hours

Servings

8

Recipe Ingredients

1 onion, chopped
1 (16 ounce) can pinto beans, undrained
1 or 2 (15 ounce) cans black beans, 1 drained, 1 not
1 cup frozen corn or 1 can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 chicken stock (original recipe called for beer, or water if you are really in a pinch)
1 (10 ounce) can diced tomatoes with green chilies, undrained (Rotel)
1 (10 ounce) can of diced tomatoes, undrained (no chilies in this can)
1 (1.25 ounce) package taco seasoning*
2-3 whole skinless, boneless chicken breasts
shredded Cheddar cheese
sour cream
optional - crushed tortilla chips, fresh cilantro

Directions

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, crushed tortilla chips and fresh cilantro, if desired.