Crock Pot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

1 package boneless skinless chicken

2 cans Ro-Tel

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn

1 onion, chopped

2 cans chicken broth

1 cup of water

1 package of taco seasoning (beef or chicken seasoning)

sour cream

shredded cheese (Mexican)

tortilla chips (not pictured)

Mix beans, corn, chopped onions, rotel, chicken broth, water and seasoning in Crock Pot.  Place the chicken on top of the mixture and make sure they are slightly submerged.  Cook on high 6-7 hours or on low for 8-9 hours.  Before serving take chicken out and shred.  It should easily pull apart after cooking all day.  Return the chicken to the Crock Pot and stir.

Serve in bowls with sour cream and shredded cheese on top.  Crunch up the tortilla chips and sprinkle on top.  Enjoy!