EASY Chicken Taco Soup

O.K. I got my crock pot out of the closet for this recipe! This is a recipe for a chili-like soup that has chicken instead of beef. I decided to try this recipe because it looks SUPER easy!

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 beer or chicken stock
• 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

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer or stock, 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.

This recipe was SOOO easy and yummy. I even put the chicken breasts in straight from the freezer and it still turned out great! Another thing we are trying to do in my house is to not waste leftovers. Well, my hubby has been doing pretty well with eating leftover dinner for lunch the next day, but this recipe made it to dinner the next night as well! A great ‘go to’ recipe on a cold, hectic day.