Go Back
Slow Cooker Chicken Taco Soup recipe

Slow Cooker Chicken Taco Soup

This slow cooker chicken taco soup features a robust, chili-inspired flavor and offers effortless customization to match your preferred level of spice and seasoning. It delivers a hearty, comforting meal that marries simplicity with rich, layered ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 12 minutes
Servings: 5 People
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 1 finely chopped onion
  • 2 cans of diced tomatoes with green chiles undrained
  • 1 packet of taco seasoning
  • 1 can of chili beans
  • 1 can of black beans
  • 1 can of whole kernel corn drained
  • 1 can or bottle of beer
  • 1 can of tomato sauce
  • 1 container of sour cream
  • 1 package of shredded Cheddar cheese optional
  • 1 cup of crushed tortilla chips

Method
 

  1. Assemble all ingredients before beginning to streamline the cooking process.
  2. In a slow cooker, combine diced tomatoes with green chiles, chili beans, black beans, corn, beer, tomato sauce, and the chopped onion. Sprinkle the taco seasoning over the mixture and stir to integrate thoroughly.
  3. Position the chicken breasts atop the mixture, gently pressing them so they are partially submerged in the liquid.
  4. Cover the slow cooker and cook on a low setting for approximately five hours.
  5. When the chicken is fully cooked, transfer it to a cutting board and allow it to cool slightly. Shred the chicken with two forks before returning it to the slow cooker.
  6. Continue cooking on low for an additional two hours to ensure the flavors meld harmoniously.
  7. Serve the soup piping hot, topped with shredded Cheddar cheese, a dollop of sour cream, and a sprinkling of crushed tortilla chips to enhance texture and flavor.