In an attempt to get an actual meal into the fam when I knew we wouldn’t be home until after 7:30pm, I threw this meal into the slow cooker this morning. The boys usually love this recipe, but I think that by the time we got home, they were both too tired to even bother with eating. I don’t blame them. Thankfully, the recipe freezes really well which means we’ll have another dinner and a few lunches out of the recipe. The lovely thing about this recipe is that it requires very little prep work; you can just throw everything into the slow cooker right from frozen. I love most crock pot recipes… but I love no fuss ones even better!
Slow Cooker Chicken Taco Soup
1 onion, chopped
1.5 cups kidney beans (if you refer to earlier posts of mine, you can see that I make my beans in the slow cooker and freeze them in 1.5 cup increments)
1.5 cups black beans
1 cup (8 ounces) tomato sauce
1 can or bottle beer or 12oz chicken broth
1 can diced tomatoes
2-3 tbsp homemade taco seasoning
3 whole skinless, boneless chicken breasts
1 large bell pepper, chopped
1 cup frozen corn
shredded Cheddar cheese (optional)
sour cream (optional)
tortilla chips (optional)
Green onions, chopped (optional)
Place the onion, chili beans, black beans, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir. Place chicken breasts on top of the mixture, pressing down slightly until just covered. Set slow cooker on low heat, cover, and cook for 6-8 hours.
About 30 minutes-1h before serving, add frozen corn and chopped pepper.
Remove chicken breasts and allow to cool long enough to be handled. Shred chicken. Stir the shredded chicken back into the soup, and continue cooking for 2 hours (This step is optional. I have shredded and served immediately!)
Serve topped with shredded Cheddar cheese, a dollop of sour cream, green onions and tortilla chips, if wanted!