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Slow Cooker Chicken Taco Soup

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Ingredients

Adjust Servings:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) canned black beans
1 (15 ounce) can corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 1/4 ounces taco seasoning
3 whole boneless skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
cruched tortilla chips (optional)

Nutritional information

335.6
Calories
32 g
Calories From Fat
3.6 g
Total Fat
0.7 g
Saturated Fat
56.6 mg
Cholesterol
1237.5 mg
Sodium
45.3 g
Carbs
9.5 g
Dietary Fiber
5.2 g
Sugars
30.2 g
Protein
414g
Serving Size

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Slow Cooker Chicken Taco Soup

Features:
    Cuisine:

    A favorite!!

    • 455 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Slow Cooker Chicken Taco Soup, I got this recipe from another website a couple of years ago it is one of my families favorite soups and it is so easy , A favorite!!, Fabulous recipe! I made a few changes for our family; omitted the beans and subbed chicken broth for the beer I also used mexicorn for extra flavor Came out really yummy and was even better topped with cheese, sour cream, and fresh avocado slices! My two year old gobbled it up! Thanks for sharing


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    Steps

    1
    Done

    Place the Onion. Beans Corn, Tomato Sauce,Beer and Diced Tomatoes in a Slow Cooker. Add Taco Seasoning and Stir to Blend. Lay Chicken Breast on Top of the Mixture Pressing Down Slightly Until Just Covereed by the Other Ingredients. Set Slow Cooker For Low Heat Cover and Cook For 5 Hours.

    2
    Done

    Remove Chicken Breast and Allow to Cool Long Enough to Be Handled. Stir in Shredded Chicken Back Into Soup and Continue Cooking For 2 Hours. Serve Topped With Shredded Cheese a Dollop of Sour Cream and Crushed Tortilla Chips, If Desired.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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