Chicken Taco Soup

This is another great crock pot meal. A favorite in our house! Leftovers keep very well (if you have any left!), and if you already have leftover cooked chicken you could use it in place of the uncooked and have this delicious soup in an instant.

Chicken Taco Soup
Serves: 4 - 6
Nutritional Info (1/4 serving): Calories 375.8, Total Fat 3.1g, Saturated Fat 0.9g, Cholesterol 30.9mg, Sodium 1,539.3mg, Potassium 864.4mg, Total Carbohydrate 62.9g, Dietary Fiber 15.6g, Sugars 5.4g, Protein 29.1g


INGREDIENTS
1 Onion, Chopped
1 can Chili Beans (16 oz)
1 can Black Beans (16 oz)
1 can Whole Kernal Corn (drained), 16 oz.
1 can Tomato Sauce (8oz)
1 can Chicken Broth (10 oz)
2cans Diced Tomatoes w/ green chilles, undrained
1pkg Lawry’s Taco Seasoning
3 Boneless, Skinless Chicken Breasts

DIRECTIONS
1.Place the onion, chili beans, black beans, corn, tomato sauce, 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.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken (I use two forks to save time on cooling). Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Source: Safeway.com recipe section - Modified by Erica Marlin