1 onion, chopped
1 (16 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) chicken broth
1 can Cream of Chicken Soup
1 (28 ounce) cans diced tomatoes with green chilies, undrained
Taco Seasoning (recipe below)
3 whole skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)
Place the onion, beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours (I ended up cooking this for over 9 hours and it turned out delicious).
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Makes GREAT leftovers.
Taco Seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
