This is such a great soup that you can put on in the morning before you go to work or even the night before and come home to a nice warm bowl of wonderfulness. I look for easy recipes, I can put on and forget during the holidays which can get pretty hectic. When my son was at home and into so many sports and activities and I was working long hours, I became really good at coming up with recipes you could make ahead and have ready when you got home late in the evening. This is also so easy you won't believe it! Here is what you will need:
1 medium onion, diced
2 lbs. chicken tenders or 4 boneless, skinless chicken breast
1 envelop taco seasoning mix
1 (12 oz.) bag frozen corn niblets
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can of Ranch style beans, undrained (can use chili beans or light red kidney beans)
1 (15 oz.) can Rotel tomatoes
1 (14.5 oz.) can of tomato sauce
2 cups salsa (whatever your favorite and heat preference)
1 (15 oz.) can chicken broth
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
shredded cheddar or Monterrey Jack cheese
Place the diced onion in the bottom of a large slow cooker (5-6 quarts). Lay the chicken on top of the onion. I like to use chicken tenders for this, but chicken breast will work also. The chicken can actually be frozen and it will cook fine or you can use unfrozen.
Sprinkle the chicken with the taco seasoning mix. Add the bag of frozen corn, the beans, then the tomatoes, tomato sauce, salsa and chicken broth. Sprinkle all of the spices over all. Cover and set on low for 8 hours. After 8 hours, remove the chicken and either shred it or cut in bite size pieces. Return to the slow cooker and stir it all well. If you use the chicken tenders, they will pretty much fall apart with out much help.
You can place chips in each bowl, ladle the soup over and garnish or serve the chips on the side!