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Crock Pot Chicken Taco Soup

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Servings 8 Prep Time 15 Minutes Cook Time 7 Hours

Ingredients

3 Boneless, Skinless Chicken Breast Chicken - Breast
1 Onions, chopped
1 (8 ounce) Tomato Sauce - Canned
Optional - Sour Cream
1 (1.25 ounce) Package Seasoning - Taco
1 (12 ounce) Bottle Beer
1 (10 ounce) Tomatoes - Canned (Diced)
Shredded (optional) Cheese - Cheddar
1 (15 ounce) Beans - Black (Canned)
Crushed (optional) Tortilla Chips
1 (15 ounce), drained Corn - Whole Kernel (Canned)
1 (16 oz) can Chili w/ Beans - Canned

Instructions

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. 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.

2. 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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