|
Instructions |
|
|
Add chopped onion and all canned items into a slow cooker. Do not strain any of the canned items. Use the juices as part of your soup.
Add taco seasoning and stir to mix.
|
|
|
Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
Set slow cooker on low and cover. Cook for 5 hours.
|
|
|
Remove the chicken breasts and shred. Add back into the soup and mix. Cook for another 2 hours.
|
|
|
Spoon soup into individual bowls. Top soup with crushed tortilla chips and shredded cheese.
|
|
|
Serving
Suggestions |
|
If you're not home, you can cook this all day long in the slow cooker and shred the chicken just before serving.
|
|
Originally Submitted
11/10/2010
|