Chicken Taco Soup

1 small onion, chopped

2 (16 oz) cans chilli beans

1 (16 oz) can kidney or black beans, rinsed

1 (16 oz) can whole kernel corn, drained

1 (16 oz) can tomato sauce

1 (16 oz) can diced tomatos with green chillis *

4 tomatos, diced

Juice of 1 lime

1 tbs cumin powder

1 tsp oregano

3 tsp taco seasoning or 1 packet

1 tsp Mexican chilli powder **

1 tbs soy sauce

3 pinches of salt

1 dash of black pepper

A few sprinkles of Tabasco if you like

3 chicken breasts

*- if you can't find diced tomatos with chillis use plain tomatos and dice the chillis yourself. Remember the heat is in the seeds so take those guys out if you want this sans heat.

**- Mexican chilli powder is the stuff from the US not Asian chilli powder. Going for flavor here not heat.

Toppings:

Cheese

Sour cream

Tortilla chips

Directions:

Place all ingredients except the chicken in a crock pot and stir to mix. Place whole chicken breasts on top and push down just so they are below the surface. Cook on low for 5 hours. Remove cooked chicken breasts and shred. Add shredded chicken and mix well. Cook on low for 1-2 more hours. Serve with chips, cheese and sour cream. Lettuce is another optional topping. Enjoy with friends.