Crockpot Chicken Taco Soup

Judging from Pinterest pins and Facebook status updates a lot (most) people get really excited to eat & drink pumpkin flavored things this time of year.  Like a lot of people.  Most of the Pinterest food pins I've seen the past week are pumpkin related.  We are apparently the odd people out because neither of us like anything pumpkin flavored besides maybe dried seeds (Matt).  What marks the beginning of fall for us food wise is being able to eat chicken taco soup; it's one of our cold weather staples.

Most ingredients can be canned or frozen making this an easy thing to throw together with little planning.  Even though I do monthly meals plans we usually have everything needed for this just in case something changes.  It's delicious, easy, and filling.  And the ingredients are pretty adaptable to what you have on hand. Pretty much the best kind of supper.

Chicken Taco Soup

Ingredients:
1-16oz can chili beans
1-15oz can black beans (or 1 1/2 cups cooked black beans)
1-15oz can whole kernel corn (or 1 1/2 cups frozen corn)
1-8oz can tomato sauce*
2-14oz cans diced tomatoes*
1 packet of taco seasoning or 1 1/2-2 TB homemade taco seasoning
3-4 frozen chicken breasts

optional toppings:
shredded cheddar
crushed tortilla chips
sour cream

Directions:
Put everything in the crockpot and stir.  Cook on low for up to 8-10 hours or high for about 4-5.  Stir occasionally if you are home, or when you can.  Shred the chicken before serving (we do this in the crockpot).  Top with cheese, chips, and/or sour cream and enjoy!

*If I make this early enough in the year I just dice up a bunch of fresh tomatoes from our garden and throw them in the crockpot.  Next time I plan to try some of my frozen tomatoes to see how they work.

Adapted from All Recipes

p.s. Please excuse the poor picture.  I don't post many recipes because I am not satisfied with my food photography skills...but I am working on it.  And this recipe is too much a favorite of ours not to share.