Chicken Taco Soup

Chicken Taco Soup

Ingredients:
3-4 chicken breasts
Diced onion
1 can black beans
1 can chili beans
1 can corn
1 8oz can tomato sauce
2 15oz cans diced tomatoes with green chiles
Cumin (add as little or as much as you want)
Chili powder (add as little or as much as you want)
Cayenne pepper (add as little or as much as you want)

Directions:
1) Stir onion, beans, corn, tomato sauce, dice tomatoes, and seasonings into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. 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 low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.

2) Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Your technically supposed to cook it on low for another 2 hours in the crockpot but you really don't have to. I never do. It's very forgiving. You can leave it in longer if you want too.

3) Top with shredded cheese, cilantro, and crushed tortilla chips.