Crockpot Chicken Taco Soup

This is an extremely easy soup that I have been making for a few years. You just put the ingredients in the crock pot in the morning, and by evening, you have a delicious, flavorful soup. I wait until near the end of cooking time to add the corn- that way it stays a little firmer and sweeter. You can also throw in any tomatoes or sweet bell peppers that need using. Top this soup with anything you like- we like sour cream, fresh cilantro, and chopped avocados. Shredded sharp cheddar cheese is also a lovely addition. Don't forget to serve it with corn or tortilla chips!

Crockpot Chicken Taco Soup
adapted from Allrecipes

3-4 chicken breasts (can use frozen)
1 onion, chopped
3 cloves galic, chopped
1 14.5 ounce can diced tomatoes with mild green chilies
2 8-oz cans tomato sauce
1 1/4 cup water
1 tsp. chicken bouillon base (such as "Better than Bouillon" or Trader Joe's chicken broth packet)
1 15 ounce can black beans, drained
1 15 ounce can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
fresh ground pepper, to taste
1-2 cups frozen corn

Toppings, optional:
sour cream
chopped cilantro
shredded sharp cheddar
chopped avocado
tortilla or corn chips

1.  Lay chicken breasts in a large crockpot. Add onion, garlic, diced tomatoes, tomato sauce, water, bouillon, both cans of beans, and the spices. Cook on low for about 7-8 hours. Shred chicken with two forks, and stir in the corn. Cook another 30 minutes to one hour. Serve with optional toppings.

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