One of the most alluring parts of this recipe is the fact that it is slow cooked, which means it has time to cook to perfection while you are doing other things around the house. I usually make a double batch just so that I have leftovers. Then, if I know I have too much to finish up in a day or two, I will freeze it up in individual bowls to take out later when the craving for taco soup hits again. Check out what they are saying about this recipe over at All Recipes:
“Five stars for quick, easy, and tasty. Plus, I already had everything in the house.”
This recipe always gets two thumbs up and maybe a high five when I make it at my house. It’s the best!
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 Hunt’s tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans Hunt’s diced tomatoes with green chilies, undrained
1 (1.25 ounce) package Ortega taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package Kraft shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Instructions
Place the onion, 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.
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.
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Quick Tip: Add in hot sauce for extra zest.
Thanks again to All Recipes for this feisty recipe.