Chicken Taco Soup

Hello there!  I hope you are enjoying this wonderful fall weather as much as I am.  Sunday in Nashville the high was only around 70, and there was not a cloud in the sky.  It was a beautiful second day of Fall.  To celebrate the season, I made some Chicken Taco Soup with the help of my trusty Crock Pot.  This one requires very little prep-time and minimal chopping and dicing.  This recipe makes a TON, but this soup is so healthy and delicious,  I don't think you'll mind having leftovers for a few days!

Chicken Taco Soup

1 sweet onion, chopped
1 jalapeno, diced (optional)
2 cloves garlic, diced
1 15 oz can black beans
1 15 oz can chili beans
2 cans rotel
1 15 oz can corn, drained ( I used half white shoepeg, half yellow)
1 12-oz beer (or sub chicken broth)
1.5-2 lb boneless skinless chicken breast
2-3 Tbsp taco seasoning, to taste
Garnish:  Tortilla chips, light shredded cheddar, light sour cream, hot sauce

Combine all ingredients except chicken in Crock Pot.  Then add the chicken breasts last, and make sure they are covered.

Cover and cook on low for 5-6 hours.  Remove chicken and, using two forks, shred.

Add shredded chicken back into soup, and stir to combine.

At this point, you will want to check the seasonings.  I added an additional Tbsp of taco seasoning here.  Cook on low 1-2 more hours.  Garnish with chips, cheese, sour cream, and hot sauce.

Makes 8-10 servings.  Enjoy!