CHICKEN TACO SOUP (Freezer to Crockpot Meal)

To Make Ahead:
2 onion, chopped
2 (16 ounce) can chili beans
2 (15 ounce) can black beans
2 (15 ounce) can whole kernel corn, drained
2 (8 ounce) can tomato sauce
2 (12 ounce) broth
2 (10 ounce) cans diced tomatoes with green chilies
2 (1.25 ounce) package taco seasoning
6 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional garnish)
sour cream (optional garnish)
crushed tortilla chips (optional garnish)

Divide the chicken between the two small ziploc bags. Divide the rest of the ingredients, except the toppings, into the two large Ziploc bags. Freeze all four bags.

To Cook and Serve: Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

source: Loving My Nest

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