Crockpot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts

• 2 cans Ro-Tel (I used 1 can of rotel and 1 thing of Med salsa to give a little heat)
  1 can black beans, rinsed and drained
  1 can kidney beans, rinsed and drained
  1 can corn
  1 onion, chopped
  2 cans low-sodium chicken broth
  1-2 cups of water
  1 pack of taco seasing
  
  tortilla chips
  sour cream
  shredded cheddar or Mexican blend cheese
  
  Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
  
  
  Karley