On Sunday, Danny and Dallas mounted our TV on the wall above the fireplace. It was kind of nerve-wracking. I didn’t want to let it go once we had it hoisted up there. I need to get used to it hanging off the wall.
I got up early that morning and made slow cooker chicken taco soup. I never made soup in the slow cooker before, but when we got our last Peapod order I made sure to get the ingredients for this recipe. All Recipes says that 1,159 people have rated the soup 4.5 out of 5 stars on average. I didn’t think over 1,000 people could be wrong, so I decided to try it out.
The soup was really easy to make. You literally just dump everything in the pot and then forget about it. You don’t even have to unthaw the chicken breasts. Five hours later you take the chicken out and shred it and then put it back in the pot and let it cook for an hour or two more. That’s it.
As for taste, I thought it was delicious. It wasn’t in the recipe, but I added about six cloves of chopped garlic in the beginning. When I pulled the chicken out to shred it, I tasted the soup and added some salt, pepper, and chipotle seasoning. At the end Danny added a little more hot sauce, but I thought the heat level was perfect without it. Danny and Dallas ate this Mexican soup Japanese style, over rice. I tried that with my second serving and that was good too. Great Sunday recipe.
Slow Cooker Chicken Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
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 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.
