Prep Time: 10 minutes

Cook Time: 20 minutes using cooked chicken or 6-9 hours in a crock pot

Serves: 6-8

Ingredients:

2 boneless skinless chicken breast or already cooked rotisserie chicken

2 cans diced tomatoes with green chilies

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn

1 Onion, chopped

4 C. low-sodium chicken broth

2 Packets of taco seasoning or my homemade taco seasoning go to www.cooknwithmrsg.com

1 Bag of Corn Chips

Sour Cream

Shredded sharp cheddar or Mexican blend cheese

What to do:

Put chopped onion, cans of beans, diced tomatoes, corn, chicken broth, and spices in your crock pot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help) or add in the rotisserie chicken. Return chicken to Crockpot, stir to combine.

To serve put a few corn ships in the bottom of a bowl, ladle soup over corn chips, top with shredded cheddar cheese and a dollop of sour cream.

Christina Notes:

If your family doesn’t care for or you just don’t have red kidney beans on hand use pinto or great northern or whatever you have in the cupboard. If having extra people over for dinner adding one or two cans of beans will go a long way and they are very inexpensive. This soup can also be made in a stock pot in less than 20 minutes if using cooked  (rotisserie)chicken.