Slow Cooker Taco Soup
 
 
A easy to make family favorite
Author:
Ingredients
  • 1 onion, chopped
  • 1 (16 ounce) can pinto or chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (32 fluid ounce)container chicken broth
  • 1 (28ounce) can crushed tomatoes
  • 1 (4.5 ounce) can chopped 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
Instructions
  1. Place the onion, pinto/chili beans, black beans,green chiles, corn, tomato sauce, chicken broth, and crushed 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.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled and shred chicken breast (I like to use my kitchen aid). 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.
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2015/03/06/slow-cooker-taco-soup/