[Crockpot] Chicken Taco Soup

We love our Tex-Mex and really enjoy this crockpot soup. It's easy and delicious!

• 1 onion, chopped 
• 1 (16 ounce) can chili beans 
• 1 (15 ounce) can black beans, drained 
• 1 1/2 cups frozen corn or 1 (15 ounce) can whole kernel corn, drained 
• 3 cups chicken broth 
• 2 (10 ounce) cans diced tomatoes, undrained 
• 1 (4 ounce) can chopped green chilies, undrained 
• 1 (1.25 ounce) package taco seasoning or you can make your own (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/kosher salt, 1 teaspoon black pepper) 
• 3 whole skinless, boneless chicken breasts or 2 cups rotisserie chicken
• shredded Cheddar cheese (optional) 
• sour cream (optional) 
• crushed tortilla chips (optional) 
• green onions, chopped (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, 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.
2. 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.

Original Source: Allrecipes.com Slow Cooker Chicken Taco Soup