Recipe

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• 1/2 white onion
• 1 tbsp olive oil
• 1 rotisserie-cooked chicken, skin removed and de-boned
• 1 (10 1/2 oz) can rotel tomatoes & chilies
• 2 cups half
• 3 (14 1/2 oz) cans chicken broth
• 1 (11 oz) can southwestern style corn
• 1 (7/8 oz) package taco seasoning mix
• shredded cheese
• packaged fried corn tortilla strips

• 1 Saute onions in olive oil until translucent.
• 2 Shred chicken and place in crockpot.
• 3 Add onions, broth, half and half, tomatoes, corn and seasoning mix.
• 4 Stir well and cook on low heat for 2-4 hours.top bowls of soup with the cheese and tortilla strips to taste.