Slow Cooker Chicken Taco Soup

Name: Slow Cooker Chicken Taco Soup
Total time: 435
Yield: 8
Ingredients: 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; 1 (8 ounce) container sour cream; 1 cup crushed tortilla chips

Recipe by RaisinKane aka Patti from allrecipes.com

Dinner 7 Hr. 15 Mins.

Ingredients

8 servings

•

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
•

1 (8 ounce) container sour cream
•

1 cup crushed tortilla chips

Instructions

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.
Cover and cook on Low for 5 hours.
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.
Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.