Slow Cooker Chicken Taco Soup

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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 5 hours.

Slow Cooker Chicken Taco Soup
Serves 8
Print
Prep Time
15 min
Cook Time
7 hr
Total Time
7 hr 15 min
Prep Time
15 min
Cook Time
7 hr
Total Time
7 hr 15 min
380 calories
33 g
83 g
14 g
30 g
6 g
362 g
876 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
362g
Servings
8
Amount Per Serving
Calories 380
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 83mg
28%
Sodium 876mg
37%
Total Carbohydrates 33g
11%
Dietary Fiber 8g
34%
Sugars 6g
Protein 30g
Vitamin A
20%
Vitamin C
18%
Calcium
13%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 onion, chopped
  2. 1 (16 ounce) can chili beans
  3. 1 (15 ounce) can black beans
  4. 1 (15 ounce) can whole kernel corn, drained
  5. 1 (8 ounce) can tomato sauce
  6. 1 (12 fluid ounce) can or bottle beer
  7. 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  8. 1 (1.25 ounce) package taco seasoning
  9. 3 whole skinless, boneless chicken breasts
  10. shredded Cheddar cheese (optional)
  11. sour cream (optional)
  12. crushed tortilla chips (optional)
Instructions
  1. 1. 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 5 hours.
  2. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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calories
380
fat
14g
protein
30g
carbs
33g
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