With our hectic family schedules each week, I need to cook easy and fast meals but they have to be healthy too. I was at the store, thought chicken is the main protein of the meal and quickly googled crockpot recipes. I came across a few for chicken soup, but I always love a twist. My husband loves when I make my blog-friend’s chili recipe so I wanted to give this chicken-soup-slow cooker-thing a kick so here’s what I came up with for Chicken Taco Soup!
Chicken Taco Soup
4 boneless, skinless chicken breasts or thighs
1 15 oz can black beans
1 15 oz can whole kernel corn
1 22 oz can diced tomatoes
1 8 oz can of tomato sauce
1 12 oz beer of choice
1 packet of taco seasoning
1 small can green chilies
–Add diced tomatoes, tomato sauce, beer, taco seasoning, and green chilies to the crock pot. Drain black beans and corn and add to pot. Submerge chicken into the soup and set on low for 5 hours. Remove and chunk or shred chicken and add back to pot, cook on low 1-2 more hours.
–Serve in a bowl, top with sour cream and shredded cheese or with tortillas spread with melted butter.