You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Slow Cooker Chicken Taco Soup

onion, chopped

(16 ounce) can chili beans

(15 ounce) can black beans

(15 ounce) can whole kernel corn, drained

tomato sauce

(12 fluid ounce) can or bottle beer

tomatoes

(1.25 ounce) package taco seasoning

chicken breasts

(8 ounce) package shredded Cheddar cheese

sour cream

tortilla chips

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.


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.


This is my recipe and I am thrilled you all are loving it!  Here is the recipe for Bill Echols Taco Seasoning.  It really makes this recipe.
1 tablespoon chili powder 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
1/4 teaspoon crushed red pepper flakes 
1/4 teaspoon dried oregano 
1/2 teaspoon paprika 
1 1/2 teaspoons ground cumin 
1 teaspoon sea salt 
1 teaspoon black pepper

I wasn't sure about making this as I hate beer and no one in my house drinks it.  I also don't like very spicy foods. However, I took a chance and used Heineken for this recipe as well as the taco seasoning and tomatoes with chilies and the soup was DELICIOUS. I couldn't detect a "beer" taste in the soup at all and found it to be a bit on the mild side. Everyone in my family loved it. I made another pot for tailgating - it was the most popular dish - everyone wanted seconds and the recipe. It's easy to put together.  You could easily substitute chicken broth, as many people have, and leave off the cheese and sour cream (or use reduced calorie products)and use baked chips to make it more diet friendly.  I put mine in the crock pot before going to bed.  The chicken was frozen when I put it in the pot.  The next morning, it was so well cooked, I didn't have to take it out and shred it.  All I had to do is "grab" each breast a couple of times with tongs and the chicken just fell apart.  Then I gave it a good stir and that's all it took to shred it.

I brought this to my Texas Holdem Poker nite.  Everyone liked it.  Im on a budget of 20 dollars.  So I only used 4 chicken breast, doubled the recipe, added water no beer or chicken broth ( the chicken makes its own in the water) doubled everything else. You need large crockpot.  Just threw everything in the crockpot.  Took chicken out about 4 or 5  hours later cut it up threw back in.  Also added a little cumin and chilli powder next time I will add a little cilantro.  Served it with nacho chips.  Sour cream and cheese would have been good with it though.  Served a crowd and was under my 20 dollar budget. And even after cutting the chiken back there was still a good amount in it.

People are really getting on my nerves saying "Leave out the beer!" No, do not leave out the beer. USE THE CORRECT KIND OF BEER!!! You need to use a DARK, MEXICAN BEER, not your husband's Natty Light, Miller Lite, Colt45 or whatever it is people have been using. This is an excellent recipe, I urge people to not leave out "key ingredients".

Very good!  I cooked this for 10 hours instead of 5 (since I was at work) & it turned out great.  I followed advice from other reviewers & added 1 tsp garlic powder, 1/2 tsp cummin & 4 T taco seasoning.  Used pinto beans instead of chili beans and added a full 28 oz can of diced tomatoes.  I also added about a teaspoon of sugar at the end - I felt the beer gave it a weird bite or bitter taste.  Next time I'll skip the beer and just add chicken broth in it's place.   Defintely needs a dollop of sour cream and shredded cheddar, but overall a keeper recipe!

Five stars for quick, easy, and tasty.  Plus, I already had everything in the house.  I left out the beer and used one cup homemade chicken broth instead.  I used two chicken breasts and that seemed like a good amount.  I also used fire-roasted frozen corn from Trader Joe's (instead of canned).  Garnished with light sour cream and fresh cilantro, and served with tortilla strips for dipping!  Yum!

This is an easy, GREAT recipe ... especially if you use about 1 1/2 pounds chicken tenders in place of the boneless breasts BUT ... FORGET THE BEER!  Next time I'll use a can of chicken broth.  Beer gives an unusual flavor that we did NOT care for.

This soup is not bad. It needs more seasoning. I added some chili powder, cumin, flaked red pepper, salt, and garlic powder.

This is a great recipe, low in fat and full of fiber.  Yummy!!! It made alot and would be great when you have guests over for dinner.  I did make a couple of changes based on previous reviews.  I left out the onion because my family doesn't like it.  I left out the beer and added 1 can of cream of chicken soup and 1/2 cup of chicken broth (both FF). I used lowfat sourcream and reduced fat mexican cheese and lowfat tortilla chips when serving the soup.

Yet another highly rated recipe that was just so so for me. I can't quite put my finger on it but there was something off a little. I would have guessed the beer as the culprit but no one, not even the beer-haters claimed to taste the beer at all. With that said, the suggested toppings of sour cream and cheddar cheese did greatly improve the flavour. In addition to these toppings  I added a very small amount of thinly sliced green onion and fresh cilantro.

Making this chicken taco soup is a snap in the slow cooker.

slow cooker chicken taco soup

Prep Time: 15 minutes

Cook Time: 7 hours

Total: 7 hours, 15 minutes

Servings: 8

Author : RaisinKane aka Patti

Ingredients

Instructions

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