Chicken Taco Chili

This great soup is not too spicy (the way I make it) and makes a ton so you can either eat half and freeze half or can eat leftovers.  It would be a great soup to mix together and then freeze as well.  I got the original recipe off of a pin from Pinterest which came from a Photo A Day blog.

Chicken Taco Chili

1 teaspoon Onion Powder

16 oz Black Beans, drained and rinsed

16 oz Red Kidney Beans, drained and rinsed

16 oz Tomato Sauce

1 pkg Frozen Corn Kernals

28 oz Diced Tomatoes (or you can use 2 cans of Rotel to up the spice factor)

1 packet Taco Seasoning

1 Tablespoon Cumin

1 Tablespoon Chili Powder

3 Boneless, Skinless Chicken Breasts

1. Mix everything except the chicken up in a slow cooker.

2. Place the chicken breasts on top of the mixture.

3. Cook on Low for 10 hours or High for 6 hours.

4. 30 minutes before you are ready to eat, open the slow cooker and shred the chicken with two forks.  Stir the chicken into the soup and continue cooking.

5. Serve with taco chips, sour cream, etc.