Chicken Taco Soup in the crock pot (or stove top)

2 chicken boneless skinless chicken breasts or thighs (can be frozen or not)

1 can diced tomatoes (don’t drain)

1 can tomato sauce

1 small can diced green chilis

1 can black beans, rinsed and drained (or 1 cup black beans cooked from scratch)

1 can kidney beans, rinsed and drained (or any other can of beans, even another can of black beans)

1 c frozen corn

1 onion, chopped

2 c chicken broth (2 c water + 2 tsp “Better than Boullion” chicken)

1-2 cups of water

1 Tbsp garlic powder

1 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp dried cilantro

tortilla chips

sour cream

avocado

shredded cheddar or Mexican blend cheese

1-Put chicken, onions, beans, corn, broth, water and spices in the crock pot .

2-Cook on high 6-7 hours or low 8-9 hours.

3-If chicken isn’t already falling apart, shred it with kitchen shears or 2 forks.

*For a 30 minute stove top option, put all the ingredients together in a stock pot.  Bring to a boil and boil for 30 minutes, stirring occasionally and turning the temperature on the burner down a bit if needed.

Serve soup with tortilla chips, shredded cheddar cheese, and a dollop of sour cream and sliced avocados.