Wednesday, February 9, 2011

Chicken Taco Soup (Crockpot Recipe)

Here's what's for dinner at the Bradshaw house tonight!  It's cold.  It's damp.  It's "supposed" to snow.  Sounds like soup is in order to me!

Picture courtesy of

Chicken Taco Soup
Adapted from


  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained (forgot)
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer (I used a Corona)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained  (I used mild)
  • 1 (1.25 ounce) package taco seasoning (Again, I went with mild for the sake of the children)
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Place onion, beans, corn, tomato sauce, beer and tomatoes in crockpot.  Add taco seasoning mix and stir to combine.  Add chicken breasts to crockpot, being sure to submerge them in the soup ingredients.  Bake on low for 5 hours.  After five hours, remove three chicken breasts onto a plate.  Shred with two forks, then place the shredded chicken back into slow cooker.  Continue cooking on low for an additional two hours.

Serve with shredded cheese, sour cream, and tortilla chips if desired.


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