Slow cooker chicken taco soup

St. Luke Village shared this “set it and forget it” chicken taco soup recipe in their employee newsletter, and it’s our latest addition to the Consulate Family Cookbook.

Ingredients:

1 onion, chopped

1 (16 oz.) can chili beans

1 (15 oz.) can black beans

1 (15 oz.) can whole kernel corn, drained

1 (8 oz.) can tomato sauce

12 oz. can or bottle of beer

2 (10 oz.) cans diced tomatoes with green chilies, undrained

1 (1.25 oz.) package of taco seasoning

3 whole boneless, skinless chicken breasts

1 (8 oz.) package shredded Cheddar cheese (optional)

Sour cream (optional)

Crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, beer, 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 five hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.

Shred the chicken, and then stir the shredded chicken back into the soup.

Continue cooking for two hours.

Serve topped with shredded cheddar cheese, sour cream and crushed tortilla chips, if desired.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.