Now for our yummy recipe. This has quickly become a family favorite. It's so easy to make and there are always leftovers, which are even better the next day.
Slow Cooker Chicken Taco Soup
1 onion chopped 1 can diced tomatoes, undrained
1 can chili beans 1 package taco seasoning
1 can black beans 3 - 4 boneless, skinless chicken breasts
1 can while kernel corn, drained Shredded cheddar cheese
1 can tomato sauce Sour cream
2 c. chicken stock Tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, 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.
After 5 hours of cooking, remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken, then stir the chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and tortilla chips.