Easy Chicken Taco Soup
2 cans of chicken 2 (10 ounce) cans diced tomatoes with green chiles, undrained 2 (15 ounce) cans of beans (black/kidney/chili/combo) 1 1/2 cups chicken broth 1 (8 ounce) can tomato sauce 1 (1.25 ounce) package taco seasoning 1 onion, chopped (optional) 1 cup frozen corn Toppings: shredded Cheddar cheese, sour cream, crushed tortilla chips, diced avocado Combine all ingredients except frozen corn in slow cooker for 2 hours on low, or heat thoroughly on the stove. Add frozen corn shortly before serving. Alternative: use 2-3 raw chicken breasts and cook on low for 5 hours, remove chicken and shred, then return to the crock pot for 2 more hours.
