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.