Chicken Taco Soup

• 16 oz Kidney Beans, drained
• 15 oz Black Beans, drained
• 15 oz Sweet Corn, drained
• 8 oz Tomato Sauce
• 20 oz Diced Tomatoes, undrained
• 12 oz Water
• 1 packages Taco Seasoning
• 3 medium Boneless, Skinless Chicken Breasts
• 1 Shredded Mexican Cheese
• 1 Sour Cream
• 1 Tortilla Chips

1. Turn the crock pot on low for 6 hours or high for 4 hours.
2. Drain and rinse off the kidney & black beans, put them in the cock pot with the sweet corn, tomato sauce, diced tomatoes and water.
3. Add the taco seasoning and completely mix it together.
4. Rinse off the chicken breasts, placing them in the crock pot.
5. Gently push them down so they are completely covered.
6. Once the chicken is done according to your crock pot settings, take it out and let it cool.
7. Shred the chicken with 2 forks (or your hands which works easier), placing it back in the crock pot, stirring completely.
8. Serve plain or top with shredded cheese, sour cream and crushed tortilla chips.

kidney beans, black beans, sweet corn, tomato sauce, tomatoes, water, chicken breasts, mexican cheese, sour cream, tortilla chips

Taken from cookpad.com/us/recipes/342811-chicken-taco-soup (may not work)