Chicken Taco Soup
From : Angela Besecker who may or may not have been at work while sending this(I'm assuming due to the message being protected by attorney-client privilege.lol) Shame on anyone who checks blogger...or facebook for that matter from work. lol.
1 onion, chopped
1 (16 oz) can kidney beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn
1 (8 oz) can tomato sauce
1 (12 fl. Oz) can of beer or chicken broth
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts (still frozen is fine)
Optional Ingredients: -shredded cheddar cheese -sour cream -crushed tortilla chips
1. Place onion, beans, corn, tomato sauce, beer or chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, press down slightly until just covered by the other ingredients. Set the slow cooker for low heat for 8-9 hours.
2. Before serving, remove chicken breasts from the soup and shred. Return chicken to soup and stir.
3. Serve topped with cheese, sour cream and/or chips if you want to.