Slow Cooker Series: Chicken Taco Soup

Voila! In go a few simple ingredients and out comes a heartwarming meal.

I recently had a reader request a few recipes for her new slow cooker and over the next few weeks, I will be featuring some of my favorite Crock-Pot meals, starting with this delicious Chicken Taco Soup.

Do you have a favorite slow cooker recipe? Tell me about it in the comments section!

Chicken Taco Soup

1 onion, chopped
14 ounce can chili beans
14 ounce can black beans
14 ounce can whole kernel corn, drained (or 1 cup frozen corn)
14 ounce can tomato sauce
1 can or bottle of beer
14 ounce can diced tomatoes
1.25 ounce package taco seasoning
3 whole skinless, boneless chicken breasts

The instructions couldn’t be easier — you dump it all in, mix it up, then put the chicken breast in last and push them down into the liquid so they’re covered.

Set slow cooker for low heat, cover, and cook for 5 hours. Remove the chicken breasts and shred with two forks before mixing back into the soup. Continue on low heat for 2 more hours.

Top with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.