Crock-Pot Chicken Taco Soup

Fall is the perfect time to get out the Slow Cooker and try new recipes. My friends at Dreaming of Dimples, In the Pink and Green, and left brain, right brain, pug brain, started a Crock-Pot recipe exchange.

I have some favorite Crock-Pot recipes that I can't wait to share, but I am also excited to try some new ones.

This super easy Chicken Taco Soup is delicious and hearty. It is almost like a chili and very adaptable to your personal taste. The beer adds a great and unexpected flavor. I use what I have on hand, but a Pale Ale has been my favorite. Since this recipe calls for a lot of canned ingredients, I rinse all the beans and corn in a strainer to lessen the sodium content. If you are looking to cut calories, you can use low-fat cheese and low-fat or non-fat sour cream.

Do you have any favorite Slow Cooker recipes? If so, I would love for you to share them!

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 or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, not drained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• Fresh cilantro (I use both in cooking and for garnish)
• Shredded Cheddar cheese (optional)
• Sour cream (optional)
• Crushed tortilla chips (optional)

Directions

1. Place the onion, cilantro, 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, cilantro a dollop of sour cream, and crushed tortilla chips, if desired.