Crockpot Chicken Taco Soup

When the weather cools off, nothing hits the spot like a warm soup! This recipe reminds me of a chili, but with a mexican flair to it. Served with cheese, tortilla chips, and sour cream this is the perfect meal. And it's extremely easy to make.

Crockpot Chicken Taco Soup

1/2 an onion (chopped)

16 oz can red beans (drained & rinsed)

16 oz can black beans (drained & rinsed)

15 oz can corn (drained)

8 oz can tomato sauce

2 10 oz cans diced tomatoes (undrained)

4 oz can green chilies

1.25 oz pack taco seasoning*

2 chicken bullion cubes

2 c water

1 boneless skinless chicken breast

Toppings

shredded cheese

sour cream

crushed tortilla chips

Place all ingredients (minus the toppings) in a crockpot and cook on low for 5 - 7 hours (or on high for 2 - 3 hours). Stir together to combine. 30 minutes before serving, remove the chicken breast, shred and stir back into the pot. Serve with desired toppings.

Yields: 6 - 8 servings

* Walmart brand taco seasoning packets are gluten free and delicious!