Holly's Slow cooker Taco Chili-Soup

Ingredients:

-MP5 cooker
-28 oz peeled and crushed tomatoes
-Can of rinsed black beans
-Can of hot chili beans
-Can of diced tomatoes with chili seasoning
-1.5 cups of frozen corn
-1 onion diced or chopped (#2 cone)
-1 can of beer or water
-1 packet of Taco Soup Mix
-1.5 TB of cumin
-1 TB of chili powder
-2-3 frozen chicken breasts

Directions:
Add all ingredients to the MP5 (slow cooker). Place frozen chicken breasts on top. Set temperature to 350. Once it clicks, wait 5 minutes and then reduce temperature to 185. Cook for 3-4 hours. Take out chicken and shred (use #3 cone) and place back into MP5. Enjoy!!!

You can pair it with saltines, pour over tortilla chips, dollop with Greek yogurt, plain yogurt, or sour cream and/or shred cheese on top.





In crockpot:

1. Place the ingredients in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.