Slow Cooker Chicken Taco Soup

This is a great soup to put in the crock-pot & forget about it until supper time. If you love Mexican, you will love this soup!!

1 chopped onion
1 can chili beans
1 can black beans
1 can corn
1 can tomato sauce
12 oz beer or chicken broth
2 cans diced tomatoes
1 pkg taco seasoning
1 tsp cumin
1 chopped garlic clove
3 chicken breasts
cheddar cheese
sour cream
tortilla chips
Cilantro for garnish (optional)

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, cumin & garlic & 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, & cook for 5 hours.
2. Remove chicken breasts from the soup, & allow to cool long enough to be handled. Stir the shredded chicken back into the soup, & continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, & crushed tortilla chips, if desired.

Chicken Tortilla Crockpot Soup

A good soup recipe for the upcoming fall & winter months!

Chicken Tortilla Crock-pot Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).

Serve with tortilla chips - enjoy!