Chicken Taco Soup

This another recipe I can't believe hasn't been posted yet. This one is the EASIEST to make, not quite as good as the white chicken chili, but it's close! Use the recipe found here.

• 1 onion, chopped
• 1 (16 ounce) can chili beans (I use kidney beans)
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer (I obviously use chicken broth instead :)
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts (I use 1/2 can of Costco canned chicken)
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

I chop my onion and saute it in a little oil in a big pot. Then I add the beans, corn, sauce, broth, tomatoes, taco seasoning, chicken until it heats through. The optional sour cream, cheese and chips are really not optional. :) It is YUMMY!