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Slow Cooker Chicken Taco Soup



This chicken taco soup is similar to chili and tastes wonderful! This recipe is also very adaptable to your personal taste.


    • 2 (10 ounce) cans diced tomatoes with green chiles, undrained
    • 1 (16 ounce) can chili beans
    • 1 (15 ounce) can black beans
    • 1 (15 ounce) can whole kernel corn, drained
    • 1 (12 fluid ounce) can or bottle beer
    • 1 (8 ounce) can tomato sauce
    • 1 onion, chopped
    • 1 (1.25 ounce) package taco seasoning
    • 3 whole skinless, boneless chicken breasts
    • 1 (8 ounce) package shredded Cheddar cheese (Optional)
    • 1 (8 ounce) container sour cream
    • 1 cup crushed tortilla chips


  1. Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top, pressing down slightly until just covered.
  2. Cover and cook on Low for 5 hours.
  3. Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup. Cover and continue cooking for 2 hours.
  4. Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

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