Source: Adapted from All Recipes
Ingredients:
1 onion, chopped
1 can black beans
1 can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 can diced tomatoes
1 can green chilies, undrained
2 Tbs taco seasoning (Use Bill Echols Taco Seasoning, recipe below)
1 chicken breasts
shredded Cheddar cheese(optional)
sour cream (optional)
crushed tortilla chips(optional)
Bill Echols Taco Seasoning. It really makes this recipe. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper
Directions:
Place the onion, black beans, corn, tomato sauce, 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.
Remove chicken breasts from the soup and shred. Stir the shredded chicken back into the soup, and continue cooking for 1 hour. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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