Chicken Taco Soup

I love finding easy and quick recipes.

All Recipes is one of my favorite places to search. Saturday I came across this yummy soup. I tried it today and I think it was fabulous! Jamie enjoyed 2 bowls and is taking it for lunch tomorrow. Sophie Clare ate some but was not real hungry.

CHICKEN TACO SOUP

 

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
 1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
 1 (12 fluid ounce) can or bottle beer (you could add water instead)
2 (10 ounce) cans diced tomatoes with 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 (optional)

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, and crushed tortilla chips, if desired.

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