Crock Pot Chicken Taco Soup
Wait until you arrive home and smell this wonderful soup! Serve with corn muffins and Fritos Corn Chips. - Only 109 calories without the sour cream and chips.
Prep Time:
Cook Time:
Total Time:
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 |
| 2 (10-ounce) cans | diced tomatoes with green chilies, undrained |
| 1 (1/4-ounce) package | taco seasoning mix |
| 3 wholes | skinless, boneless chicken breasts |
| 1 (8-ounce) package | shredded cheddar cheese (or grate your own) |
| sour cream (optional) | |
| chopped green onions | |
| crushed tortilla chips (optional) | |
| sliced jalapeño pepper (optional) | |
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, 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 (or Fritos Corn Chips).
Source: allrecipes.com
