Slow Cooker Chicken Taco Soup

Ingredients:

• 1 onion, chopped

• 1 (16 ounce) can chili beans

• 1 (15 ounce) can black beans

• 1 (15 ounce) bag frozen whole kernel corn

• 1 (8 ounce) can tomato sauce

• 1 ½ cups chicken broth

• 2 (10 ounce) cans diced tomatoes with green chilies, undrained

• 2 (1.25 ounce) package taco seasoning

• 3 whole skinless, boneless chicken breasts

• Olive oil

• 12 oz water

• 1 (8 ounce) package shredded Cheddar cheese (optional)

• sour cream (optional)

• crushed tortilla chips (optional)

Directions:

1. Pre-heat oven to 350 degrees.

2. Dry chicken breasts, drizzle with olive oil and then rub with 1 packet of the taco seasoning. Bake at 350 degrees for 1 hour, or until done. Let cool. When cool, shred chicken and set aside.

3. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, water and shredded chicken in a slow cooker. Add remaining taco seasoning, and stir to blend. Set slow cooker for high heat, cover, and cook for 2-4 hours.

4. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Makes 6 servings.