3/4 whole onion, chopped (I saute the onion in olive oil with a little fresh garlic, but this an extra step I do, and is not required)
1-15 ounce can black beans, drained and rinsed
1-15 ounce can kidney beans. drained and rinsed
1-15 ounce can whole kernel corn, drained and rinsed
1-8 ounce can tomato sauce
1 can chicken broth
1 can Rotel diced tomatoes (mild version), undrained – these are the seasoned tomatoes with green chilies
1-14.5 ounce can diced tomatoes, undrained
1-1.25 ounce package mild taco seasoning mix
1 package boneless, skinless chicken breasts (about 1 pound)
shredded mozzarella cheese
crushed tortilla chips
Place the onion, black beans, kidney beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker.
Add the taco seasoning mix and stir to blend.
Lay the chicken pieces on top of the mixture, pressing down slightly until just covered by the other ingredients.
Set slow cooker on low heat, cover, and cook for 5 hours.
Remove chicken from the soup, and allow to cool long enough to be handled. Shred the chicken and stir it back into the soup. Continue cooking for 2 hours.
Serve topped with shredded cheese, sour cream and crushed tortilla chips. Don’t skip these toppings as this makes the soup taste great!!