1 onion, chopped
1 (16 ounce) can chili 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) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in the crock pot.
Add taco seasoning, and stir to blend.
Lay chicken breasts on top of the mixture, and press it down until it is slightly covered.
Cook for 5 hours on low.
Remove chicken breasts from the soup, and shred.
Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
Serve with shredded Cheddar cheese, sour cream, or crushed tortilla chips.