Chicken Taco Soup

Servings:

4-6

Prep Time:

10 min

Cook Time:

3-5 hr

Ingredients:

1 white onion, chopped finely
1 (16 oz) can chili beans
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
2 (10 oz) cans diced tomatoes with green chiles
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless, chicken breasts, thawed or frozen

Toppings

Shredded Cheese
Sour Cream
Tortilla Chips

Instructions:

Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on high if your chicken is frozen. May take 4-5 hours on low if your chicken is thawed.

Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Serve immediately or simmer on low for up to 2 hours.

Top with shredded cheese, sour cream, and crushed tortilla chips.