Chicken Taco Soup

This is the perfect hearty soup for a cold day!  The ingredients are very easy to adjust/substitute if you want it less spicy or more spicy.

Chicken Taco Soup

1 small onion, chopped

1 (16 oz.) can chili beans (choose mild, medium or hot depending on how spicy you want the soup to be)

1 (15 oz.) can black beans (I use Southwestern flavor black beans or black beans with jalapenos)

1 (15 oz.) can whole kernel sweet corn, drained (I use Southwestern style corn or Mexicorn for more flavor)

1 (14 oz.) can tomato sauce

1 (14 oz.) can chicken broth

2 (10 oz.) cans Rotel diced tomatoes ( I use 1 can of the Mexican flavor and 1 can of the Original flavor.  Again, use whichever ones best suit your taste/heat tolerance)

1 (1.25 oz.) package taco seasoning

4 whole skinless, boneless chicken breasts

Toppings:

Shredded Mexican blend cheese

Sour Cream

Crushed Tortilla Chips

Place the chopped onion, chili beans, black beans, corn, tomato sauce, chicken broth and diced tomatoes in a large slow cooker and mix together.  Add the taco seasoning and stir until well blended.  Place the (raw) chicken breasts side by side on top of the mixture and press them down slightly until they are just covered by the soup mixture.  Cook on HIGH for 2 1/2 hours (or on LOW for 5 hours).

Remove the chicken breasts from the slow cooker and shred them into bite sized pieces using two forks.  Return the shredded chicken back into the slow cooker and stir it into the soup.  Continue cooking the soup on LOW for 2 more hours.

Serve each bowl of soup topped with shredded Mexican blend cheese, a dollop of sour cream and a handful of crushed tortilla chips.  The toppings really make the soup great!!