Chicken Taco Soup

Chicken Taco Soup


Course: main meals
PointsPlus™ Value: 4
Servings: 10

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy

I cup is a serving

Ingredients
3 breast(s) uncooked boneless, skinless chicken breast
1 oz Old El Paso® Seasoning Mixes Mild Taco Seasoning Mix
8 oz canned tomato sauce
15 oz canned black beans
14 oz Bush's Chili beans - medium (pinto)
10 oz canned tomatoes with green chilis
1 cup(s) vidalia onion(s)
14 oz broth, any-type
Instructions

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. Cook for five hours. 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.