We eat this a TON. Everyone loves it, including the baby. We just don't put dairy toppings on Cole's. Super healthy.
1 medium onion, diced
1 (16 ounce) can chili beans (undrained)
1 (16 ounce) can black beans (undrained)
1 1/2 cup frozen corn
1 (8 ounce) can tomato sauce (optional - depends on my mood for tomato)
3 - 4 cups chicken broth
1 - 2 cans diced tomatoes with green chiles, depending on desired spiciness (undrained)
1 medium fresh tomato - optional
1 (1.25 ounce) package taco seasoning (Old El Paso is dairy-free)*
3 skinless, boneless chicken breasts, fresh or frozen
*NOTE: You can also make your own taco seasoning by blending chili powder, cumin, cayenne pepper, black pepper, garlic powder, onion powder and sugar
Tortilla Chips or large Fritos
1. Place the onion, chili beans, black beans, corn, tomato sauce (if using), chicken broth and canned tomatoes 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. Cover and set crock pot on low, cook 7 (fresh) to 9 (frozen) hours.
2. Remove chicken breasts from the soup and shred them using two forks. Stir the shredded chicken back in, along with the chopped fresh tomato if desired, and continue cooking for one more hour. (You may at this point also thin soup with additional chicken broth as needed). Serve topped with shredded cheese, chopped cilantro, a dollop of sour cream and tortilla chips/Fritos.