Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup 28 oz crushed tomatos 3 cups chicken stock 3 tablespoons taco seasoning (or 1 ounce) 16 oz kidney beans drained 15.5 oz black beans drained 11 oz corn not in liquid, vacuum packed 1 pound chicken breasts boneless, skinless, raw Toppings tortilla strips or chips sour cream jalapeños pickled or fresh shredded cheese fresh cilantro Mix all ingredients together in a crock pot and cook on low for 6 hours or high for 3 hours. At the end of the cooking time, remove the chicken from the crock pot, shred and return to the soup. Serve topped with light sour cream and shredded cheese. Notes When using frozen chicken breasts, cook on high for 4 hours or low for 8 hours.