Chicken Taco Soup
1 onion chopped
1 (16 oz) can Chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn (drained)
1 (8oz) can tomato sauce
2 (10 oz) cans diced tomatoes with green chilies, undrained (Rotel is the best)
1 (1.25 oz) package of taco seasoning mix
3 whole skinless boneless chicken breast
½ tsp sugar, if desired. I did to take away a little of the tartness from tomatoes
Place the onion, all the beans, tomato sauce and diced tomatoes in a slow cooker. Add taco seasoning mix and stir to blend. Lay chicken breast on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred chicken with two forks and put back into soup and continue to cook for 2 hours. Serve topped with cheddar cheese, sour cream or tortilla chips, if desired.