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Slow Cooker Chicken Taco Soup
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Brief Description
Chicken, beans, corn, tomatoes, peppers and seasoning cooked in the crockpot; serve over rice.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 420 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I used just 1 can of beans since my crockpot is small; I used 1-1/2 pounds of chicken in crockpot and cooked additional 3/4 pound separately.
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Posted By: MarySue
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Posted On: May 21, 2020
Number of Servings:
Ingredients:
- 1 - onion chopped
- 1 cans - 16 oz. chili beans
- 1 cans - 15 oz. black beans
- 1 cans - 15 oz. whole kernel corn OR 2 cups frozen corn drained
- 1 cans - 8 oz. tomato sauce
- 1 bottles - 12 oz. beer OR 2 cups chicken broth
- 2 cans - 10 oz. diced tomatoes with green chilies undrained
- 1/2 - red bell pepper chopped
- 1/2 - yellow bell pepper chopped
- 2/3 cups - chopped green onions
- 1 cups - white rice
- 1 packages - taco seasoning mix OR recipe below
- 3 whole - skinless, boneless chicken breasts
- - shredded cheddar cheese optional, for serving
- - sour cream optional, for serving
- - crushed tortilla chips optional, for serving
- 2 teaspoons - chili powder
- 1/4 teaspoons - garlic powder
- 1/4 teaspoons - onion powder
- 1/4 teaspoons - crushed red pepper flakes
- 1/4 teaspoons - dried oregano
- 1/2 teaspoons - paprika
- 1 1/2 teaspoons - ground cumin
- 1 teaspoons - black pepper
Directions:
Place onion, beans, corn, tomato sauce, beer or broth, diced tomatoes, peppers, green onion and rice in slow cooker. Add taco seasoning and stir to blend.
Lay chicken breasts on top of 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 from soup and allow to cool long enough to be handled. Shred chicken and stir back into the soup; continue cooking for 2 hours.
Serve topped with shredded cheddar, dollop of sour cream and crushed tortilla chips, if desired.
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