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Chicken Taco Soup

Saved by Lubsyb in Mexican, Slow Cooker, Soups |  mobile.allrecipes.com
Ingredients
2 onion, chopped
2 (16 ounce) cans chili beans
2 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn, drained
2 (8 ounce) cans tomato sauce
3 cups chicken broth 
4 (10 ounce) cans Rotel, undrained
2 (1.25 ounce) packages taco seasoning
1 tablespoon cumin
4 cloves garlic, minced
6 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
  1. 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.
  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. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

READY IN: 7 Hrs 15 Min