This week's Soup Special of the Day is Slow Cooker Chicken Taco Soup. A hearty and delicious Soup/Chili to warm up your Winter's Day! Enjoy!
Slow Cooker Chicken Taco Soup
1/2 Onion, chopped
1 (16 ounce) can Bush's Chili Beans
1 (15 ounce) can Bush's Low Sodium Black Beans
1 (15 ounce) can Del Monte Low Sodium Whole Kernel Sweet Corn, drained
1 (8 ounce) can Tomato Sauce
1 (12 fluid ounce) can or bottle Light Beer
2 (10 ounce) cans Diced Tomatoes with Green Chilies, undrained
1 (1.25 ounce) package Old El Paso Less Sodium Taco Seasoning
1 teaspoon Ground Roasted Cumin
Sea Salt And Pepper, to taste
3 whole Amish Skinless, Boneless Chicken Breasts
1 (8 ounce) package Sargento Reduced Fat shredded Cheddar Cheese (optional)
Daisy Light Sour Cream (optional)
diced Avocado (optional)
Crushed Tostito's Whole Grain Tortilla Chips (optional)
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, diced avocado, and crushed tortilla chips, if desired.