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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Ingredients:
1 white onion, chopped finely |
1 (16 ounce) can chili beans |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can whole kernel corn, drained |
1 (8 ounce) can tomato sauce |
2 (10 ounce) cans diced tomatoes, with green chiles |
1 (1 1/4 ounce) package taco seasoning |
3 skinless boneless, chicken breasts (frozen or thawed) |
Directions:
1. Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce 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.
2. Cook for 3-4 hours on high if your chicken is frozen, 4-5 hours on low if your chicken is thawed.
3. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Return to crockpot. At this point you may cook it for another 2 hours on low if desired, but it is not necessary.
4. Top with shredded cheese, sour cream, and crushed tortilla chips.
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