Slow Cooker Chicken Taco Soup

This soup is amazing! I love when a soup is hearty enough to act as an entire meal and tastes heavenly at the same time. A bite of this soup tastes like you are in Mexico and cuddling up on a snowy day at the same time. ENJOY!!

7 hours to cook, 15 minutes to make


1 onion, chopped

16 ounce can chili beans

15 ounce can black beans

15 ounce can whole kernel corn, drained

8 ounce can tomato sauce

12 fluid ounce can or bottle beer

10 ounce cans diced tomatoes with green chilies, undrained

1.25 ounce package taco seasoning

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional)

sour cream (optional)


  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.
  2. 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.
  3. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken and stir the shredded chicken back into the soup.
  4. Continue cooking for 2 hours. (Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired).