This recipe is also very adaptable to your personal taste. Serve topped with a what you like or low-fat options.
1 (15 ounce) can whole kernel corn, drained
1 carrot, chopped
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 1/2 cup water
1 packet taco seasoning
3 whole skinless, boneless chicken breasts
1/4 cup chopped fresh cilantro
1/2 cup shredded Cheddar cheese (optional)
1/4 cup light sour cream (optional)
2 ounces crushed baked tortilla chips (optional)
Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and water in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, sour cream, and crushed tortilla chips.