Saturday, October 17, 2009

Slow Cooker Chicken Taco Soup

Easy, but not quick.  Just toss it in the slow cooker and forget it.

Slow Cooker Chicken Taco Soup (adapted from


1 can pinto beans
1 can black beans
1 can whole kernel corn, drained
1 can tomato sauce
1 can or bottle beer
2 smaller cans diced tomatoes, undrained
1 package taco seasoning
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
3 whole skinless, boneless chicken breasts
1 bay leaf
shredded Cheddar cheese
sour cream (optional)
crushed tortilla chips (optional)

1. Combine all ingredients except cheese and tortilla chips in the slow cooker. 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. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
3. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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