Cooperative Elevator Beans

Slow Cooker Chicken Taco Soup

Chef: Andy Spannagel - IT Department - Pigeon, MI

2 medium onions, chopped
1 ½ cups CO-OP ELEVATOR® dry Black Beans
1 (15 oz) can whole kernel corn (un-drained)
1 (8oz.) can Mexican Tomato Sauce
1 (14oz) can chicken broth (low sodium)
2 (14 ½ ) cans petite cut diced tomatoes with green chilies, and or Jalapenos
1 (1.25 oz) package taco seasoning
3 frozen skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Crushed tortilla chips (optional)
Salt and Pepper to taste

Place the onion, black beans, corn tomato sauce, broth and diced tomatoes in a slow cooker. Add taco season, stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.

Remove chicken breast from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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