Ingredients

• 1- 10 oz can cream of chicken soup
• 2 cans canenelli beans (White Kidney Beans) drained and rinsed
• 1 can tomatoes with green chilies
• 1/2 bag frozen corn or one can corn drained
• 1 small yellow onion
• 3 fresh or frozen chicken breasts
• 1 envelope taco seasoning or 2 T of your own taco seasoning mix
• 2 cups chicken broth or 2 cups water with 2 chicken bullion
• Sour Cream and Shredded Mexican Blend or Cheddar Cheese for garnish

Instructions

1. Chop the onion and add to the bottom of the crockpot.
2. Place the chicken in a single layer on top of onion
3. Add beans and corn
4. In a separate bowl, whisk together the soup, taco seasoning, canned tomatoes and chilies and broth.
5. Pour mixture over the stuff in the crock pot.
6. Cook on low for 6-8 hours or on high for 2-4 hours (I recommend cooking on low)
7. About a half an hour before serving, remove chicken and cube. Stir back into soup and cook for another 30 min.
8. Serve with shredded cheese and sour cream on top
9. Variations for toppings: black olives, cilantro, green onions, guacamole and crushed tortilla chips.
10. This served my family of seven perfectly, but I'd have to say it would serve 6 adults with full bowls.