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Although it still feels like summer in western Washington (I really think we should change summer to be July-September here!) my life has switched to fall food, which means soups and the crock pot.  I make a lot of soup in the fall and winter.  Since the  fall schedules have begun, with sports practice, school work, extra curricular actives, etc. the crock pot is necessary!  This soup recipe takes about 15 minutes to throw together and later that night (or the next night) dinner is served, simple and delicious!

One of the reasons I like this recipe is because it can be assembled the night before and in the morning all I have to do is pull the crock pot bowl out of the refrigerator, put it in the heating base, and turn it on, that’s my kind of morning prep work!  Of course this can also be assembled the morning of too, but mornings can be crazy around here so the more done the night before, while the kids are in bed, the better!

The type of beer used in this recipe is flexible, I have just found that it is better with a darker beer, but go with what you have on hand (or need to get rid of!)  I like to cook my own beans and then freeze them, but if you use canned beans (which is perfectly fine) 3 cans should be the correct amount.  This recipe makes a lot, so freeze the extras for another night when time is short, it reheats wonderfully.  Also, make sure you don’t scrimp on the toppings, they really bring the soup to life.  Happy fall and welcome back crock pot!

  • 1 onion, diced
  • 2 peppers, diced
  • 4 garlic cloves, minced or pressed
  • 5 cups beans, any variety but I like black, pinto, and white
  • 2 cups corn, frozen or fresh
  • 2 (4 oz.) cans diced green chiles
  • 1 (15 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 (12 oz.) dark beer
  • 1/2 cup taco seasoning
  • 5 boneless skinless chicken thighs, or 2-3 boneless skinless chicken breasts
  • salt to taste

  • Toppings

  • corn chips
  • sour cream
  • grated cheese
  • cilantro
  • jalapeños

Looking for other crock pot recipes?  Try my BBQ beef sandwiches, Beef and Quinoa Stew, Spiced up Rump Roast, or Asian Fusion Pork Chops.

Crock Pot Chicken Taco Soup

Adapted from Allrecipes.com

In the bowl of a large crock pot place the onions, peppers, garlic, beans, corn, and green chilies.  Stir to combine ingredients.

Mix in the tomato sauce, diced tomatoes, beer, and taco seasoning.

Place the raw chicken breasts or thighs on top of the soup, gently pushing them in until covered.

Cover the crock pot and cook on low for at least 7 hours, but up to 10.  About an hour before serving remove the chicken from the crock pot and shred with two forks.  Stir the shredded chicken back into the soup and continue to cook until it’s dinner time.

Decorate each bowl of soup with desired toppings!