You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols’ Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
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This is a review from Loretta who tried this delicious Slow Cooker Chicken Taco Soup Recipe :
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 accommodate 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 dollop of sour cream after poured into a bowl is a MUST. This one will become a winter staple at my house.
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