Slow Cooker Chicken Taco Soup

This is an update on a recipe I’ve made for many years, Chicken Taco Soup.  Need it vegetarian?  Replace the chicken with another can of beans.  Don’t love beans?  Double the chicken.  

The original recipe included corn but my boys don’t love corn, so I omitted it, but add a cup or two if that’s something you enjoy.

Slow Cooker Chicken Taco Soup

2 - 15 oz cans beans, drained and rinsed (black, pinto, kidney or cannellini work well)
1 onion, diced
1 package taco seasoning (or 3 tablespoons taco seasoning)
1 - 28oz can fire-roasted crushed tomatoes
1 - 15oz can fire-roasted diced tomatoes
1 - 4oz can diced green chilis
1 -12oz bottle of beer
2 chicken breasts

Optional toppings:  shredded cheese, sour cream, green onions, cilantro, avocado

Combine all ingredients except chicken.  Add chicken on top.  Cook on low for 8-12 hours.

Once you are ready to serve, pull out the chicken, and let it cool for a few minutes.  Shred with two forks, and add to the soup and serve.

Serve with desired toppings.

Serves 8-12