Slow Cooker Chicken Taco Soup

Chicken Taco Soup made by my slower cooker

In our household of two, I am the master and commander of the kitchen, my husband is the sous chef.

During the work week I try to cook dinner every night and he helps. We bring our lunches to work and eat in as much as possible, because weekends are a free for all.

Sometimes I am busy. Sometimes I get into a rut and we have Mexican dishes multiple evenings. Sometimes I would rather get a root canal than go to the grocery store.

For any of those occasions, it’s useful to have a handful of easy recipes to fall back on. This slow cooker Chicken Taco Soup is one such recipe. My slow cookers is a life saver, or at the very least a grumbling husband deflector.

Most of the ingredients might already be in your kitchen and there is hardly any preparation involved. The hardest part of the process is opening cans.

Slow Cooker Chicken Taco Soup
Note: I use 16 oz. cans, but this recipe is so versatile that being an ounce or two off will not affect the end product.

Ingredients
1/2 yellow onion, diced
1 – 16 oz. can black beans (plain, unseasoned)
1 – 16 oz. can chili beans in sauce
1 – 16 oz. can corn
1 – 8 oz. can tomato sauce
2 cans of Rotel or diced tomatoes with green chilies
1/2 packet of taco seasoning (I use 3 T. of Penzey’s Taco Seasoning)
2 chicken breasts (can be frozen)
1 bottle/can of beer (or 2 c. chicken stock or water)
Serve with: shredded cheddar cheese, sour cream, tortilla chips, guacamole (optional)

Directions
Open the cans of black beans, chili beans, corn, tomato sauce, and diced tomatoes and dump them into a large slow cooker. Mix in the diced onion and taco seasoning. Slowly pour in the beer or stock and stir to combine. Place the chicken breasts on top of the mixture.

Cover the slow cooker and put on low for eight hours. When making this soup I turn my slow cooker on before leaving for work at 7:30 a.m. and dinner is ready when I get home at 5 p.m.

Uncover the slower cooker, take out the chicken breasts and shred them with two forks. Stir the shredded chicken back into the soup. Ladle the soup into bowls and serve with shredded cheddar cheese, tortilla chips or whatever suits your fancy.

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