Chicken Taco Soup

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Chicken Tortilla Soup (Crock-Pot)


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Preparation time:

Prep: 10 minutes; Cooking: 7-10 hours (can be kept warm in crock pot past cooking time only gets better!)


1 onion, chopped
1 can (15 ounce size) kidney or chili beans, drained
1 can (15 ounce size) black beans, rinsed & drained
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce (I substituted red enchilada sauce)
1 bottle (12 ounce size) beer
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained (I substituted 1 jar of chunky salsa)
1 package (1.25 ounce size) taco seasoning
5 boneless, skinless chicken breast halves


Sliced scallions
sour cream
tortilla strips


Place the onion, beans, corn, enchilada/tomato sauce, beer, and salsa/diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down until covered by the other ingredients. Set slow cooker for low heat, cover, and cook for at least 5 hours, or until chicken is tender.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred with 2 forks. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with sour cream, scallions, and baked tortilla chips.