Slow Cooker Chicken Taco Soup - MY FAVORITE RECIPE

INGREDIENTS:
1 onion, chopped
1 (16 ounce) can chili beans (S&W San Antonio work best)
1 (15 ounce) can black beans
1/2 cup frozen whole kernel corn
1 (8 ounce) can tomato sauce
2 packages of fresh pico de gallo (Trader Joe's is best)
2 cups fresh chopped tomatoes (or canned)
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS:

1. Place the onion, chili beans, black beans, corn, tomato sauce, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.

2. 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.

3. 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.
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Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Total Fat: 17.9g
Cholesterol: 68mg
Sodium: 1571mg
Total Carbs: 42.4g
Dietary Fiber: 8.9g
Protein: 27g