Crock Pot Chicken Taco Soup....

CROCK POT CHICKEN TACO SOUP 

(21 DAY FIX APPROVED!!!!)

3 Skinless Chicken Breasts (thawed)
1 Onion (chopped)
1 15oz can of black beans
1 15oz can of chili beans
1 15 oz can of whole kernel corn (drain out the liquid)
1 8oz can of no salt added tomato sauce
2 10oz cans of no salt added petite diced tomatoes
12oz chicken broth
1 1.25oz package of Mrs Dash Taco Seasoning
Salt
Pepper

Optional for garnish :
Shredded Cheddar cheese
Greek Yogurt
Crushed Tortilla Chips

DIRECTIONS :

Add the chicken to the bottom of the crock pot. Add the remaining ingredients to the crock pot. Cook on low for 6-8 hours. Once it is done, shred the chicken (I find it easier to take the pieces out of the crock pot and shred on a cutting board then add back into the crock pot and mix in.

Measure out with your Green container into a bowl. Serve with the optional ingredients for garnish. If you do use them, remember to count them if you use them, I used only about 2 tsp of Greek Yoghurt so I didn't count that, and the tortilla chips were there for my pic to look pretty (I may have eaten ONE of the pieces though, lol). Use a bit of salt and pepper to taste if you desire :)

I got a total of 11 Green containers out of the entire dish. I froze them in ziplock baggies. An easy dinner to pull out the freezer and thaw out.... :) One serving is two Green containers!

Enjoy!