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Chicken Taco Soup

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Ingredients
  

  • Ingredients
  • 1 onion chopped
  • 1 16 oz can chili beans
  • 1 15 oz can black beans
  • 1 15 oz can whole kernel corn, drained
  • 1 8 oz can tomato sauce
  • 1 12 oz can chicken broth
  • 2 10 oz cans diced tomatoes with green chilies, undrained
  • 1 package taco seasoning
  • 3 whole skinless boneless chicken breasts- fresh or frozen
  • Shredded cheddar cheese sour cream, avocado, tortilla chips for topping

Instructions
 

  • Place the onion, chili beans, black beans, corn, tomato sauce, diced tomatoes, and chicken broth 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.
  • SLOW COOKER: Set slow cooker for low heat, cover, and cook for 5 hours. If using frozen chicken breasts, cook on high for 6-8 hours.
  • INSTANT POT: Set instant pot to manual, for 20 minutes. Allow to naturally release pressure for 10 minutes. Release pressure.
  • Remove chicken breasts from the soup and shred. Stir the shredded chicken back into the soup and let cook on low (or keep warm in Instant Pot) for 30 minutes. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.