Chicken Taco Soup

1 onion, chopped

1 (16 oz) can chili beans

1 (15 oz) can black beans

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can tomato sauce

1 (15 oz) can tomato sauce

12 oz broth

2 (10 oz) cans diced tomatoes with green chilies, undrained

1 (1.25 oz) pkg taco seasoning

3 whole skinless, boneless chicken breasts

2 cups rice, uncooked

1 cup water

shredded Cheddar cheese (optional garnish after cooking)
sour cream (optional garnish after cooking)
crushed tortilla chips (optional garnish after cooking)

Combine all ingredients into a Ziploc bag except for rice and water. Freeze. Thaw and cook on low for 6-8 hours. Add rice and water after thawed (or at least an hour before serving). Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approx. 5-6 people.

**When I initially made this dish it wasn’t quite hearty enough for us (mainly me since I don’t eat the chicken) so I added the rice and it ended up being great!