Taco Chicken Soup

• 1 (32 ounce) can chicken broth
• 2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 2 (14 ounce) cans diced tomatoes with green chilies, undrained
• 2 (15 1/2 ounce) cans whole kernel corn, drained
• 1 large yellow onion, large dice
• 2 (1 ounce) packets lawry's taco seasoning
• 1 teaspoon cumin
• 1 1/2 lbs boneless skinless chicken breasts
• hot sauce (optional)
• green onion, cut thinly on bias (for garnish)

1. In slow cooker, combine broth, beans, tomatoes, corn, and onion.
2. Stir in spices, then add chicken.
3. Cover and cook on LOW 8-10 hours or High 4-6 hours.
4. Remove chicken and shred or cut into bit size pieces, return to soup.
5. Add hot sauce if you are using it, or just serve it on the side.
6. To serve, ladle into soup bowls and your favorite taco toppings.

chicken broth, red kidney beans, great northern beans, tomatoes, whole kernel corn, yellow onion, packets lawry, cumin, chicken breasts, hot sauce, green onion

Taken from www.food.com/recipe/taco-chicken-soup-215706 (may not work)