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Slow cooker Chicken Taco Soup




Source of Recipe


*


List of Ingredients





1/2 cup chopped onion
1/2 cup chopped celery
1/2 shredded carrots
2 15 oz. cans diced tomatoes with chilies, undrained
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernel corn, drained
1 12 oz bottle or can of beer
1 envelope ranch seasoning mix
1 envelope taco seasoning mix
3 skinless, boneless chicken breasts
4 oz shredded cheese, optional
4 flour tortilla shells

Recipe



1. Puree the tomatoes in blender until smooth
2. Place onion, celery, carrots, tomatoes, beer, corn, ranch dressing mix and taco seasoning mix in a slow cooker. Stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the liquid ingredients.
3. Set slow cooker on low, cover and cook for 5 hours.
4. Remove chicken breasts from the soup, and allow to cook enough to be handled. Shred the chicken using two forks.
5. Put the shredded chicken back into the soup and continue cooking for 2 or more hours.
6. Serve topped with shredded cheese and baked tortilla strips.

To make the tortilla strips: Cut four tortilla's into 1/2 inch strips, place on cookie sheet in 400º oven. Bake until slightly browned, about 6 minutes.