Slow Cooker Chicken Taco Soup

🧂 Ingredients

• 2 large boneless skinless chicken breasts
• 12 oz frozen sweet corn
• 15 oz can black beans

  not drained
• 15 oz can pinto beans

  drained
• 1 medium onion

  diced
• 8 tablespoons tomato paste
• 4 cups chicken broth
• 2-3 tablespoons taco seasoning
• 10 oz can rotel diced tomatoes & green chilies
• 15 oz can fire roasted tomatoes
• Sour Cream
• Tortilla Chips or Strips
• Shredded cheddar cheese

Instructions

• 1 Prepare a 6-quart slow cooker with a plastic liner for easy cleanup. (optional
  for easier cleanup)
• 2 Whisk the chicken broth, taco seasoning, and tomato paste in the slow cooker.
  Add the chicken breasts and remaining ingredients (aside from toppings) into the
  slow cooker.
• 3 Stir everything together and cook on high for 5 hours or low for 7 hours.
• 4 Remove the chicken breasts and shred them with a fork or a hand mixer. Add them
  back into the slow cooker and stir. Cook for another 30 minutes or until the
  chicken is completely done.
• 5 Serve hot with your favorite toppings like chipotle cheese tortilla strips,
  cheese, sour cream or cilantro.
• 6 Store refrigerated in an airtight container.

Nutrition Info