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Slow Cooker Chicken Taco Soup
SUBMITTED BY:
Patti Kane
PHOTO BY:
Allrecipes
"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!"
RECIPE RATING:
Read Reviews
(982)
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PREP TIME
15 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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)
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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.
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REVIEWS
Reviewed on Oct. 17, 2006 by
Patti Kane
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Patti Kane
Oct. 17, 2006
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
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44 users found this review helpful
This is my recipe and I am thrilled you all are loving it! Here is the recipe for Bill Echols...
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Reviewed on Sep. 8, 2005 by
What a Dish!
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What a Dish!
Sep. 8, 2005
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!
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17 users found this review helpful
Five stars for quick, easy, and tasty. Plus, I already had everything in the house. I left...
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Reviewed on Feb. 26, 2006 by
MKETTERICK
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MKETTERICK
Feb. 26, 2006
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!
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14 users found this review helpful
Very good! I cooked this for 10 hours instead of 5 (since I was at work) & it turned out...
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Reviewed on Jan. 25, 2006 by SYNDI111
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SYNDI111
Jan. 25, 2006
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.
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14 users found this review helpful
I brought this to my Texas Holdem Poker nite. Everyone liked it. Im on a budget of 20...
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Reviewed on Nov. 1, 2006 by NC Cook
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NC Cook
Nov. 1, 2006
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.
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13 users found this review helpful
I wasn't sure about making this as I hate beer and no one in my house drinks it. I also don't...
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Reviewed on Sep. 23, 2004 by
JUDI LEAMING
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JUDI LEAMING
Sep. 23, 2004
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.
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13 users found this review helpful
This is an easy, GREAT recipe ... especially if you use about 1 1/2 pounds chicken tenders in...
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Reviewed on Jan. 29, 2006 by
chickiepoousa
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chickiepoousa
Jan. 29, 2006
This is an incredible soup! I made mine on top of the stove, and was sooooo happy with it! The only thing I did differently was add 1 lb. of browned ground beef and a 15 oz can of beef broth. I substituted a 6 oz can of tomato paste and 3 cans of water for the tomato sauce - but other than that, it was the same. It is awesome with cornbread!
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11 users found this review helpful
This is an incredible soup! I made mine on top of the stove, and was sooooo happy with it! ...
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Reviewed on Mar. 17, 2006 by RAKUSHNER
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RAKUSHNER
Mar. 17, 2006
This is a family favorite, I double the recipe and freeze half for dinner on a night that I work late. I did change the cheddar cheese to velveeta cheese, it blends in better and it gives the soup a creamy taste and texture.
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9 users found this review helpful
This is a family favorite, I double the recipe and freeze half for dinner on a night that I...
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Reviewed on Jan. 31, 2006 by
michelle
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michelle
Jan. 31, 2006
This soup is not bad. It needs more seasoning. I added some chili powder, cumin, flaked red pepper, salt, and garlic powder.
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8 users found this review helpful
This soup is not bad. It needs more seasoning. I added some chili powder, cumin, flaked red...
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