Spicy Chicken Taco Soup in the Crock-Pot

Yes, I'm on a soup kick. It's the cool weather! Anyway, DELICIOUS.


1 onion, diced
1 can of corn, drained
1 can black beans, rinsed/drained
1 can chili beans
1 can tomato sauce (8 oz)
1 can/bottle beer (12 oz)
2 cans Rotel, undrained
1 packet taco seasoning (or make your own, see below)
3 chicken breasts
Optional: Light sour cream, red-fat shredded cheddar, crumbled tortilla chips

Make your own taco seasoning!  I realized I forgot to buy a packet of taco seasoning, so I just made my own. Very easy and you probably have all the spices.

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt and pepper, each

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 6-7 hours. Shred the chicken. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips!!

Original recipe found here

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