Easy Slow Cooker Chicken Taco Soup Recipe

Ingredients

• 2 (10 ounce) cans diced tomatoes with green chiles, undrained
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (12 fluid ounce) can or bottle beer
• 1 (8 ounce) can tomato sauce
• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) container sour cream
• 1 cup crushed tortilla chips

Instructions

1. Get all of your ingredients ready.
2. Combine diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion in your slow cooker. Add taco seasoning and stir well.
3. Place the chicken breasts on top of the mixture, pressing them down slightly to ensure they are covered.
4. Cover the slow cooker and cook on Low heat for 5 hours.
5. Remove the chicken breasts and transfer them to a cutting board to cool. Once cool enough to handle, shred the chicken with two forks and return it to the soup.
6. Cover and cook for an additional 2 hours.
7. Serve the soup in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips for added flavor and texture.

Nutrition

• Calories: 434 kcal
• Fat Content: 18 g
• Fiber Content: 9 g
• Sugar Content: 6 g
• Sodium Content: 1597 mg
• Protein Content: 27 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g