Erica Lowry Lewis
Slow Cooker Chicken Taco Soup:
1 onion, chopped
1 can chili beans
1 can black beans
1 can whole kernel corn
1 can tomato sauce
1 can chicken broth
2 cans diced tomatoes with green chilies
1 package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
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.
these were a good twist on the taco soup. This made way more than 8 servings for our family, which was great for leftovers. probably a 7
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