Slow Cooker Chicken Taco Soup
This chicken taco soup is similar to chili and tastes wonderful! This recipe is also very adaptable to your personal taste.
This chicken taco soup is similar to chili and tastes wonderful! This recipe is also very adaptable to your personal taste.
People are really getting on my nerves saying "Leave out the beer!" No, do not leave out the beer. USE THE CORRECT KIND OF BEER!!! You need to use a DARK, MEXICAN BEER, not your husband's Natty Light, Miller Lite, Colt45 or whatever it is people have been using. This is an excellent recipe, I urge people to not leave out "key ingredients".Read More
Yet another highly rated recipe that was just so so for me. I can't quite put my finger on it but there was something off a little. I would have guessed the beer as the culprit but no one, not even the beer-haters claimed to taste the beer at all. With that said, the suggested toppings of sour cream and cheddar cheese did greatly improve the flavour. In addition to these toppings I added a very small amount of thinly sliced green onion and fresh cilantro.Read More
People are really getting on my nerves saying "Leave out the beer!" No, do not leave out the beer. USE THE CORRECT KIND OF BEER!!! You need to use a DARK, MEXICAN BEER, not your husband's Natty Light, Miller Lite, Colt45 or whatever it is people have been using. This is an excellent recipe, I urge people to not leave out "key ingredients".
Very good! I cooked this for 10 hours instead of 5 (since I was at work) & it turned out great. I followed advice from other reviewers & added 1 tsp garlic powder, 1/2 tsp cummin & 4 T taco seasoning. Used pinto beans instead of chili beans and added a full 28 oz can of diced tomatoes. I also added about a teaspoon of sugar at the end - I felt the beer gave it a weird bite or bitter taste. Next time I'll skip the beer and just add chicken broth in it's place. Defintely needs a dollop of sour cream and shredded cheddar, but overall a keeper recipe!
Five stars for quick, easy, and tasty. Plus, I already had everything in the house. I left out the beer and used one cup homemade chicken broth instead. I used two chicken breasts and that seemed like a good amount. I also used fire-roasted frozen corn from Trader Joe's (instead of canned). Garnished with light sour cream and fresh cilantro, and served with tortilla strips for dipping! Yum!
This is an easy, GREAT recipe ... especially if you use about 1 1/2 pounds chicken tenders in place of the boneless breasts BUT ... FORGET THE BEER! Next time I'll use a can of chicken broth. Beer gives an unusual flavor that we did NOT care for.
This soup is not bad. It needs more seasoning. I added some chili powder, cumin, flaked red pepper, salt, and garlic powder.
This is a great recipe, low in fat and full of fiber. Yummy!!! It made alot and would be great when you have guests over for dinner. I did make a couple of changes based on previous reviews. I left out the onion because my family doesn't like it. I left out the beer and added 1 can of cream of chicken soup and 1/2 cup of chicken broth (both FF). I used lowfat sourcream and reduced fat mexican cheese and lowfat tortilla chips when serving the soup.
If I could give this recipe more than five stars, I totally would. It is AMAZING. I will say that a key to making this soup so good is using a homemade taco seasoning. Cuts down on the salt, and boosts the flavor. I used three tablespoons of homemade taco seasoning which happened to be the perfect amount. Plus, rinse your canned vegetables/beans! This will cut back on the salt taste that you would normally notice. You want to taste the seasoning, not the salt! The only things I changed on this recipe is adding worchestershire sauce AND I used a large can of tomato paste, in place of the tomato sauce, and only adding 8 oz. of water. It made it thicker than sauce but the tomato flavor was much richer. I used two large cans of cooked chicken which was a good amount. My husband RAVED about this soup, and he's not much of a soup eater. He had two helpings. And I was so taken aback by the flavor of this soup. I paired it with the Mexican Cornbread 2 from this site. Really complimented each other well. Thank you times infinity for the person who shared this recipe. I look forward to the following day's leftovers!
This is a family favorite, I double the recipe and freeze half for dinner on a night that I work late. I did change the cheddar cheese to velveeta cheese, it blends in better and it gives the soup a creamy taste and texture.
This is an incredible soup! I made mine on top of the stove, and was sooooo happy with it! The only thing I did differently was add 1 lb. of browned ground beef and a 15 oz can of beef broth. I substituted a 6 oz can of tomato paste and 3 cans of water for the tomato sauce - but other than that, it was the same. It is awesome with cornbread!
Really Good! 1 key ingredient is to use MEXICAN Tomato sauce (found in the Mexican aisle at the grocery store). It adds SO much more flavor then regular tomato sauce and definitely gives it a kick. I used the recommend taco spices and Corona. I only had 1 can of Rotel so I left the other one out totally. I also drained both the chili beans & black beans which is why it my soup ended up so thick (which was fine by us).... The next day, we used the shredded chicken (there was a lot) for tacos and the day after I made enchiladas out of it which were awesome (dipped corn tortillas in warm cream of mushroom soup, piled on some of the chicken mixture, shredded cheese and green onion. Rolled and put in baking dish. Poured 1 can of red enchilada sauce over dish, covered with cheese. Wrapped dish in foil and baked at 350 for 30 minutes (20 covered, 10 uncovered). Really Delicious :)... And we still have a ton of chicken left over!
Yet another highly rated recipe that was just so so for me. I can't quite put my finger on it but there was something off a little. I would have guessed the beer as the culprit but no one, not even the beer-haters claimed to taste the beer at all. With that said, the suggested toppings of sour cream and cheddar cheese did greatly improve the flavour. In addition to these toppings I added a very small amount of thinly sliced green onion and fresh cilantro.
I would actually rate this about a 4.5....I thought it was a great EASY meal, but my husband said it was just ok. Suprisingly enough as we both very much enjoy beer, I think it was the "beer" taste he (and I) didn't care for. I did use a Sam Adams Summer Ale which is a pretty flavorful beer, so perhaps that was the problem. I will try a black and tan next time and if the "beer taste" stil exists, I'll switch to chicken broth. I followed the recipe, except I used kidney beans and only 3 chicken breasts (it was plenty of chicken!). The best part of this soup is that the prep that took the longest was dicing an onion! Thanks for the recipe! *Update* I just thoroughly ENJOYED a bowl of leftover soup...the beer taste was much less noticable reheated....it was outstanding!!! *UPDATE 2* I made this the second time using chicken broth in place of the beer and what a difference! We both thoroughly enjoyed it and the leftovers are amazing.
The first time I made this I thought it tasted very good, but lacked some flavor. I did some research and found many recipes that added a package of dry ranch dressing. I just made this a second time with that addition and it made all the difference and really added flavor. This is a great recipe.
This soup was amazing. I used hot Ro-tel (the kind with habaneros), chili beans in hot sauce, Trader Jose's dark beer, and a 1.3 oz bag of TJ's taco seasoning. It was incredible, with just the right amount of spice. My boyfriend ate 4 bowls and proclaimed it the new title-holder of the best dish I've ever made.
This was absolutely delicious and easy! My husband ate two bowls, and would have eaten three but was too full! I cut the chicken into bite sized pieces (schedule did not allow time for shredding tonight), and added fresh chopped cilantro. I spiced the mix up with two tablespoons of chili powder, a teaspoon of cumin, and a teaspoon of cayenne pepper. Cooked for 8 hours on low. Thanks so much for sharing! Added 5/6/11: I've made this so many times, I think I've perfected it by adding more cumin, only one can black beans (skip the chili beans) and subbing one of the cans of Rotel for a can of zucchini with tomato. I also add a small diced summer squash for even more veg. This freezes well, too.
Absolutely delicious! Wish I could give it MORE than 5 stars!!! I made the recommended Bill Echol's taco seasoning, and put all of it in the soup. Used a bottle of Shiner Bock for the beer. Did not need to remove the chicken breasts after the 5 hours, just used two forks in the crock pot and they shredded easily. Served each bowl topped with fresh cilantro, and had a 'topping bar' that everyone used to top their soup as they liked - tortilla chips, diced tomatoes, diced avocado, sour cream, grated cheese, and fresh lime wedges to squeeze over the soup! CanNOT say enough about it! Very healthy, ingredients were inexpensive, and the whole bowl had a great fresh taste with the cilantro and fresh lime, a creaminess from the sour cream, crunch from the crunched up chips, and gooeyness from the cheese!
so incredibly good, ive made it a few times and each time its awesome.
Good recipe. I like to sear the chicken before putting it in the slow cooker - it adds a lot of flavor. If you don't like beer, use an equal amount of chicken broth. Just watch the other salt that you add. I drain and rinse my beans, always. I don't use premade taco seasoning - I just add cumin, chili powder, Mexican oregano to taste. Fresh, chopped garlic is an absolute must, 2 or 3 cloves. A little lime juice and/or cilantro are nice additions at the end.
Made this for a crowd and it was gone in a flash. Rave reviews. Delicious. I followed the recipe with no modifications. A keeper in my houise.
This soup is delicious on a cold rainy or snowy night! We love it topped with shredded cheese, sour cream and green onions!
Although there was nothing remotely wrong with it, there wasn't anything superb about it either. Family agreed it tasted similar to the 'innards' of the filling for tamale pie. Thank you for submitting the recipe as it's always nice to try something different.
Loved it! I used chicken broth instead of the beer. It made a ton, but froze really well. When i reheated it i poured it over some rice and it was delicious! It was like a gumbo!
This is one of the BEST recipes that I have gotten off of this site! I have been looking for a chicken tortilla soup that tastes like the one I order at the Islands Restaurant. This is it! Instead of the beer, I use chicken broth. I use 2 cans of diced tomatoes and 2 cans of Ro-tel. I used all kidney beans because I like them. One time I substituted one tablespoon of chili powder for the taco seasoning and added a few "tamed jalapena peppers in a jar." I added shredded mozzarella cheese to thicken it. Delish! I won't be ordering this soup at The Islands anymore. Thank you RaisinKane aka Patti!
Very good! I can't believe I haven't rated this. We have this almost religiously. The beans are easy to substitute with anything you have on hand. It's also easy to cook on the stove in a dutch oven... It never needs to be cooked as long as it says... or it can be cooked longer! Very versatile. Yuengling Light has been my beer of choice lately, but I've used Heineken and Dos Equis with good results -- I think I've used Miller Lite at times, too. With this last batch, I doubled all the canned ingredients (added an extra can of cream corn), the beer, and tripled Bill Echols' Taco Seasoning I -- it was awesome but too spicy for the kids. So, the next day (today), I added two more cans of corn, a can of light red kidney beans, two cans of vegetarian beans packed in tomato sauce and another batch of Bill Echols' seasoning (minus the pepper flakes) -- YUM! The kids really enjoyed the less spicy version, and I'm enjoying a super cheap meal that has fed us multiple times. As I said, it is VERY versatile. =]
EXCELLENT, EXCELLENT! I didn't have time to do this in the slow cooker, so I adjusted for the stove-top. We don't like the taste of beer, so I subbed that with chicken broth, but used about 24 ounces and more tomato sauce to accomodate stop-top cooking. I cooked it all for 1 hr, took out the chicken and shredded, put it back and cooked for another hour on a low boil. I also added some chili powder. Adding shredded cheese and a dolup of sour cream after poured into a bowl is a MUST. This one will become a winter staple at my house.
This is a great Weight Watchers recipe...all vegies and high in protein! I followed the directions exactly and found it to be souperb! Also makes a great nacho dip when served warm! I poured my left overs over nachos, added some shredded cheddar cheese and put it in the oven for 8 minutes...great appetizer!
WHOA! As is, it's a zero-star recipe. It gets five stars IF (1) the two cans of tomatoes/green chilies are substituted with two cans diced tomatoes and one can diced green chilies, (2) LOW-SODIUM taco seasoning is used (3) it’s boiled vs "slow cooked." It’s also good with or without chicken! For the boiled version: saute the onions; add everything else including already-cooked chicken. Preferred frozen corn, a little healthier (reduces the sodium), when I could eat it. Now, I just add another type of bean. The type of beer doesn't make a difference. But, it DOES need the beer (learned the hard way). Boil to evaporate the alcohol. It's so light and refreshing! About the cans of tomatoes and green chilies: Too much chilies taste, and it majorly dragged down the flavor. Same with slow cooking for SEVEN hours. Yuck. You cook away all the flavor, and the beans were mush. We threw it out. We look forward to this about once a month—year round!
Very good, my family loved this. It had a stronger beer taste than I would've liked so next time I may only use 1/2 a beer.
I'm not big on soup usually but this oh sweet heaven perfection! Another abnormal for me I never review unless I follow the recipe to the T, but this recipe can stand on its own!!! Out of chili beans at home so I subbed with baked beans - No beer so chicken broth it was- Only 1 can of tomatoes so I threw in salsa. People were eating the soup so fast I didnt have time to dollop sour cream and cheese so I stirred in 1 cup of sour cream to the batch and threw in some stale doritos crumbs. A realistic meal for the frazzled cook at home!!!!
I *LOVE* this recipe! My boyfriend and I really enjoy this soup. I've made it several times in the last couple years. Sometimes I use fat free chicken broth in place of the beer to save some calories. I serve it topped with sour cream, fresh cilantro, and shredded cheddar cheese with Tostitos Scoops for dipping. Leftovers are great served burrito-style in flour tortillas with all the fixings. Yum! Thanks for the great recipe, Patti! :)
Wow!!! I have never had a "Taco Soup" before but WOW!! This was delicious, I thickened mine up a little with some cornstarch mixed with water and served it with some buttered egg noodles and it was delicious.
This has become a favorite with my family. I substitute the beer for chicken broth and it turns out particularly well when I substitute the corn for a can of yellow hominy. Lime wedges to squeeze over it and a touch of cilantro make for an easy complete meal for a busy day.
I cook for 2 recovering alcoholics. Both my fiancé and his father. Does anyone please have any suggestions what to replace the beer with? Thanks!!
I actually got this recipe from a parenting forum and then today this recipe was featured in the daily email from allrecipes.com. Funny b/c this is currently in my slow cooker!!! So obviously we love it. I made it the first time in October before my baby was born. One recipe made enough for us to freeze this into 4 containers!! It is just as good thawed out and heated. Instead of beer (we don't drink and have none on hand), I just used water and we added corn. Great on a cold fall/winter day!
I really loved this. Next time I will double the taco seasoning. I also added a can of green chilies to the recipe. Delicious!
Made this for about 7 or 8 friends, it was gone in about an hour. I did not alter the recipe at all and it turned out great!
Delicious and easy to prepare. I used chicken broth in place of the beer and I also drained and rinsed the black beans. This was one of the best slow cooker recipes that I've tried. This soup also freezes well.
My husband LOVED this. I used one can of chicken broth instead of beer and one can pinto beans instead of black beans. Huge hit in this house :)
I've been meaning to try this FOREVER! Soooooo good and easy! I used one 14.5 oz can of fire roasted tomatoes with chilies instead of the 2 10 oz cans and I threw the chicken in frozen. Perfect!!!
All these reviews...figured this had to be good. Figured WRONG!!!!!!!!!!!! My husband said it tasted like spicy minestrone with chicken. It didn't even smell good while it was cooking. I did use Bill Echols Taco Seasoning as posted by RaiainKane. Maybe that was the downfall for this recipe. That is really not how to make your typical homemade Taco Seasoning. It is quite spicy and I sure won't recommend using it if you don't like your food spicy or if you have young children. This recipe will goes into my file 13th.
My family always cringes when I pull out my slow cooker and were hesitant trying this recipe because of the beans and tomatoes. They are soooo glad they did! They begged me to make it again. That's a switch! I followed the recipe exactly but used chicken stock instead of the beer. Make sure you serve it w/the chips.
Delicious! Used Chicken broth instead of beer, and used Pinto bean's instead of black beans, all in all, very good! I did the calorie count on the recipe on the recipe calorie counter on Spark People and found it to be 260.2 Calories, which is lower than the suggested on this site, I went half way with 300 for my calorie counter.
Very good. One thing I changed was I used a whole chicken cooked and cut into bite size pieces.
Although I like this OK, I found I didn't love it. It seems to be missing something, but I am not sure what. I may play with it a little more to see if I can get it just right for me, or I may merge it with the Slow Cooker Chicken Tortilla Soup recipe that is on this site. I did really like all the beans in this recipe. Maybe I didn't use the right taco seasoning. Next time I may make the taco seasoning recipe that the original author suggested even though I bought a really flavorful mix.
This is a lot like the top rated taco soup, except with shredded chicken and beer instead of water. I've liked the top rated soup, but this is way better. I followed the recipe exactly, and it's wonderful.
This is one incredible dish thats even better the next day...if there's any left. Thanks for sharing this one Patti.
My large family adores this recipe. I love how crazy simple it is. I use a 16 oz jar of salsa in place of the diced tomatoes w chilies. I have always used broth in place of the beer as I never have one around. But this is the easiest thing ever. I throw in the cans of beans and all the other stuff onto the crock pot w frozen chicken breast filets and by the end of the cycle that chicken is just falling apart and perfect to shred up into the soup. On the rare day there are leftover, they reheat very well.
Very good, I didn't change a thing. Even the kids liked it!!
I made a huge crock pot full of this soup tonight. No leftovers! I read a few reviews before making it and considered making some changes but chose to stick with the recipe for the most part. I did add some garlic powder, paprika, and one cup of chicken broth. I also did not add the full 12 oz of beer. My family LOVED it and I will certainly fix it again!
Tasty! I used a can of pinto beans instead of black beans (didn't have any). Also, 15 oz. tomato sauce. 1 3/4 c. frozen corn, 1 can mexican diced tomatos and 1 can diced tomatoes, also the chili beans and this taco seasoning: Here is the recipe for Bill Echols Taco Seasoning. It really makes this recipe. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper.(used only 2 tsp . chili powder in the seasoning though) also 1 Rolling Rock beer. Delicious!
This is a superb recipe! All ingredients I already had on hand (YAY!)
Made on stove top with 2 12.5 oz cans of chunk white chicken breast and pinto beans instead of chili beans and simmered about 1 1/2-2 hours. I did not have any corn but will try next time to see which way I like Tried first night with crushed tortilla chips, sour cream and shredded cheddar. It was very good, but second night for leftovers it was awesome since flavors had melded and I tried without sour cream and torn pieces of warm flour tortillas on top...perfect this way for me and hubbie.
I gave this recipe 3 stars because my husband and I both hated it, however, my mother and aunt both LOVED it. The beer was very strong to me and my husband and was too strong to even finish my bowl of soup. My mother and aunt did not detect any beer taste and was so glad I was giving them all of the leftovers. Very odd. I guess it just depends on the person but I would definitely not put the beer in the recipe again IF I decide to even make it again.
Skip the beer and sub chicken broth and this comes out great. We top it with cilantro, shredded cheese, a little lime juice, and a dollop of plain yogurt (or you can use sour cream if that's what you prefer). Comes out perfect every time! My kids can't get enough.
I made this chili/soup on a Sunday in my crock pot and it's the most delicious recipe I've made in a long time! I highly suggest topping it with the shredded Cheddar and a dollop of sour cream. I would also lessen the amount of beer. I used a can of Miller Lite and although the beer taste is fine, it's pretty potent. Maybe try using half - 3/4 a can. Great recipe!!
This is wonderful! Only change I made was to precook chicken by boiling and then shredded it and left it out until last two hours. And, if you want it more spicy hot, just add chili powder or your favorite hot spice. This recipe has been requested everytime I serve it.
Delicious! Simply divine. This was just the easiest recipe, and both my husband and I enjoyed it so much. It's traditional with a little extra zip (jalapenos do that). I will make this again and again, I'm sure. Fast and easy!
This was very good and easy. I made a black bean salsa as an appetizer with black beans, corn, tomatoes, lime juice, and cilantro. When on added that to this soup it was amazing!! I would say add lime wedges to squeeze in your own lime juice and fresh cilantro to you toppings list. The lime juice gave it a great flavor.
Excellent! We loved this recipe and will try again. Used beer and it turned out great. I've cooked with beer many times and it's not a taste issue at all once it's cooked, it's about the ingredients of the beer working in the recipe. PERFECT for the cooler night ahead as we go into winter time. UPDATE 12/7/2013 : This has been a cold night soup, a Thanksgiving soup, and a company's coming tonight soup. SOOOOOOOO easy, sooooooo good, this is a must in our recipe book. To keep down the calories (it's already pretty healthy) use a low fat sour cream, less cheese, and white corn tortilla instead of chips as the sides/toppers.
This was great. I cubed the raw chicken before putting into the crockpot and added a teaspoon of dried cilantro. Other than that I followed the recipe and it came out great. Will make again.
very yummy, the only changes I made was I did not have any green chilies on hand so I added about 1/2 cup salsa. Also the last 20 minutes of cooking I added lime juice and cilantro.
Very good! Used chicken broth instead of the beer and it turned out wonderful. Have made this twice now and will make it for company. First time I made it my brother ate two bowls worth knowing that he was going to get dinner with his friends not too long after that.
This was a big hit in my house. I deleted the beer and it was fantastic.
Good recipe...although I used a bottle of Corona and ended up straining the whole pot because the taste was way too overpowering. I then added chicken broth as I should of in the first place. Otherwise I followed the recipe exactly. Cooking it on high for 4 hrs.
Very easy, tastes great. I used vegetable broth instead of the beer and used regular diced tomates w/o chiles; still good even with the substitutions.
Fantastic! This was so easy to make. I used frozen corn instead of canned and I cubed cooked chicken instead of shredding. Everybody loved it and there wasn't a drop left.
this was good! I cooked it overnight, let the chicken shred into the mixture and used a jar of medium salsa instead of diced tomatoes. I also took the cover off toward the end to reduce the liquid and served it over rice and on top of nachos during the football game, big hit! :)
I must confess, I only tried this because I needed a slow cooker meal for some chicken breasts I had, and the reviews looked good so I gave it a go. Omg - this was so much better than the picture shows. Total winner and is now a Boxing Day favourite! My tip: take the time to shred the chicken.. Worth it for the texture. I used chicken broth instead of beer and it was great too. :)
I have tried all the top Chicken Tortilla soup recipes on this site and this one is by far the best!! Great flavor and super easy. I did sub 1 can of chicken broth for the beer because I dont like beer at all and added a little cumin. It turned out so good and my husband always asked for seconds! thanks for sharing.
I can't count how many times I have made this recipe. It's perfect as is, but sometimes I leave out the beans (I'm intolerant) and add chorizo and rice. My fiancé likes dark meat, so sometimes I throw a few drumsticks in there for him. This is such a great, easy and cheap recipe to make and then tailor to your personal liking. I love it - and am making it tonight for the Super Bowl to root on my Patriots!
I really expected better things with the reviews that the recipe has. I just thought it was okay and I do not plan to make this again.
This soup was very good. It just needed a little more spicy flavor to it for my tastes. I added 1tbs of cayenne, 1tbs garlic salt, 1tbs chili powder and a dash of cumin. I served it with crushed torilla chips and a dollup of sour cream. I also added 3 cloves of crushed garlic inthe beginning. Overall I thought it was really good and I will make this again. Thanks for another great soup recipe!
Yum! Yum! I had frozen corn instead of canned. I didn't use the tomato sauce because I did not want a tomato base. I substituted the beer for chicken broth and added paprika, chili powder, cumin, garlic powder. I waited until it was cooked to determine if it needed salt and I'm glad I did because it did not. The taco seasoning and green chiles are key. I threw in the boneless, skinless chicken breast while they were frozen. 5 hours later. Viola! My 8 year old said I should open a restaurant and only serve this soup...LOL!
This is going to be one of my favorite soups. There was just enough spice and the flavors were incredible. I gave it a splash of fresh lime juice on it at the end. Very nice......
This was fantastic! We did the recipe exactly the way it was written and we loved it. We will definitely be making this again.
This was not for me, but if you like this sortof thing, than I guess it could me good, but it was spicy!
Very good recipe. I left out one can of tomatos because my crockpot was to the point of overflowing. I used chicken broth because we don't like the alcohol flavor. The reason I'm giving it a 4 is because, while it was very good, it wasn't the best chili-type soup I've had.
This was delicious! I'd give it 10 stars if I could. I followed the recipe (including beer) and it was great. I used the taco seasoning recipe Patti Kane posted on 10/17/06(which is also "Taco Seasoning I" on this site). It gave this soup the right amount of kick. I used 3 single chicken breasts but perhaps 4 would have been just as good. I rinsed & drained the black beans. I also used petite diced tomatoes. It fit perfectly in my 2.5 qt crockpot. We skipped the optional ingredients since it was great just the way it is. I can't stop eating it!
Added sour cream at the end to mellow out the heat for the kids. Used 1 tbs of whole chipotle for flavor. Skipped the chili beans. Really good!
I have made 4-5 different kinds of "taco" soups... this was delicious, but after 5 hours, my chicken was starting to get overcooked (a little mushy) (maybe my cooker cooks hotter ??). And, by slow cooking, the lid is on the entire time, and I don't think the alcohol gets to cook off. I could taste the beer too much. When I make again, I will use broth or stock instead of the beer and cook for only 4-5 hours with my slow cooker.
Absolutely delicious. I uses chicken broth rather than beer and it turned out wondeful. This will be one of our favorite soups.
It was kinda watery. The spice was there, but it still seemed to lack something. Maybe cumin or oregano. I won't make it again. Gave most of it to my neighbor
This wasn't at all bad. The only thing I did differently is I added more onion and some minced garlic. When I served it up, I sprinkled each serving with a dollop of sour cream, sliced green onions and some sliced olived. Iserved the soup with Nacho Tortila Chips and cheese, salsa and bean dips. We all enjoyed the soup and we will definitely have it again. Good Job!!
Great recipe! Very tasty. Made this for an office party and everyone wanted the recipe. Definitely a keeper!!
Very good. Used chicken stock instead of bear. Searved with chips cheese and cornbread.
Making this today for the second time in 2 weeks. Big hit with my family. I did reduce the beer in half and added 2 packages of taco seasoning just because I wanted it more like stew than soup.
i didn't change a thing! but this recipe is so adaptable for different degrees of heat. try this easy 1 pot meal!
just not what i was looking for. beer had too much of an after taste.
Skipped the beer but followed everything else to a T. FANTASTIC!!!!
This is good. I made it with ground beef instead of chicken only cause I needed something quicker and on hand. It is just like the slow cooker taco soup. I omitted the corn. I used kidney beans, pinto beans and the black beans, all drained and chicken broth instead of the beer. I used one can of diced tomatos and discovered it was Italian style which I think added even more flavor and then added a small can of diced green chilies. Everything else I did the same. It is like chili but I think better. I cooked it on the stove instead of the slow cooker and it was done in less than a half hour. Tastes great the next day also.
Terrific! I used the recipe for Bill Echol's Taco Seasoning (listed in a rating here) in place of the packet of taco seasoning and it was great. I omitted the beer and made do without an onion. It was still great. I had some leftover taco shells and put them out on the table. My husband just spooned the chunkiest parts of the soup into the shell and ate it up! My daughters (ages 3 and 5) loved it, too.
Great soup! And very easy! I won't add 2 cans of bean next time because I thought it was a little much. Several people asked for the recipe. It's a keeper!
This turned out great! I didn't have all the right ingredients because I had planned on a different dinner tonight. The only substitutions I had to make was cajun seasoning + cumin instead of taco seasoning. I had 1 can of diced tomatoes with chilis and 1 plain. I also used only dry black beans because that's what I had on hand. I used 2 bottles of Leinenkugels fireside nut brown. I sauted the onion in olive oil with some minced garlic before adding to the crock pot. I didn't have any corn, but will make sure to pick some up next time I make this. Turned out awsome, my husband went back for seconds. Thanks for sharing! To sarah, some of the other reviewers mentioned using chicken stock in place of the beer.
My family loves this recipe. What they love even more is what I do with the leftovers. I drain off the additional liquid, and heat in the microwave. Then I place a spoonful in Tostitos Scoops. Topped with cheddar and put under the broiler until the cheese melted. Serve with salsa and sour cream. Yum!!!
This recipe was soooo EASY to make. I made it twice, but because the first time I made it I just used a Michelob Ultra that was sitting in my fridge from a road race that I was trying to get rid of and it ended up giving the soup a funky taste. Believe me though, I LOVE BEER, you just need to use a HIGHER QUALITY BEER. Second time around I ended up going with a darker mexican beer, NEGRA MODELO and what a difference it makes!!! NO FUNKY TASTE WITH HIGHER QUALITY BEER! Entire family loved it.
This soup was fantastic! Unbelievable! It was even better the next day. I subbed chicken broth for the beer (don't like the taste) and a can of all white meat chicken in the last 2 hours (shredded) instead of the chicken breasts. It is great topped with a little shredded cheddar cheese and some crushed tortilla chips. My husband said I could make this once or twice a weeks and he would be thrilled. Thanks for the wonderful recipe!!
This was super easy & really good. I got requests for the recipe. I think next time I'll do without the beer. I like beer, just didn't care for it in this recipe.
Can't say enough good things about this recipe!! I usually don't do it in a slow cooker because I am not that organized in the morning. It can easily be done stovetop on low. I have served it at several parties and it is a hit EVERY TIME!
I made this for Cinco de Mayo, and we loved it. I put everything in the crockpot and by dinner time the chicken just fell apart. I added an additional can of beans and corn, and substituted chicken broth for the beer, and also took other reviewers tips and added a tsp. of cumin and garlic powder.