Chicken Taco Soup

When it's my turn to cook for the youth group, I have to be a little creative because I live in the dorm. Occasionally I can invade someone's kitchen, but most times I try to wing it on my own. This means sandwiches or anything I can put together in my Crock Pot (gift from God; I'm a huge Crock Pot fan!). On Sunday, I made Chicken Taco Soup. Adam and I first ate this when the previous youth pastor and his wife served it. Then when I was learning to cook this Summer, I asked her for the recipe. This is SO easy. You can't screw it up and it's delicious. Enjoy!

Chicken Taco Soup

1 onion, chopped

1 can chili beans

1 can black beans

1 (8 oz) can tomato sauce

1 package taco seasoning

1 can beef broth

1 can whole-kernel corn (drained)

2 cans diced tomatoes w/ green chilis (undrained)

3 whole boneless, skinless chicken breasts

Place onion, chili beans, black beans, corn, tomato sauce, beef broth, and diced tomatos in crock pot. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on low heat for 5 hours. ---

Remove chicken breasts from soup and allow it to slightly cool. Shred of cut into small, bite-sized cubes. Stir the chicken back into the soup and continue to cook for 2 hours.

Serve with tortilla chips or corn bread, shredded cheese, and sour cream as desired.

**Total cook time: 7 hours.

**Serves 8-10.

(From allrecipes.com via Caitlin Chapman)