Chicken Taco Soup

2 Cans Muir Glen Organic Diced Tomatos (14.5 oz ea)
1 can Muir Glen Organic Tomato Paste (8oz)
2 Cans diced Green Chiles
1 bag frozen corn
3 chicken breasts, skin off
1 packet taco seasoning

1 can black beans, rinsed
1 can pinto beans, rinsed

Fresh cilantro
Cheese
Sour Cream

Makes 8-10 1 cup servings

Toss first set of ingredients into crock-pot.  Leave on low for 6-8 hours.  Make sure chicken is covered with tomatoes, etc. 

Pull out chicken, shred with two forks.  Put back into crock pot.  Add beans at this point.  Return to crock-pot and warm for an hour or until ready to serve.

Serve w/ fresh chopped cilantro, shredded cheddar, and a dollop of sour cream.

Note - I used 2.5 of the chicken breasts in the soup and saved the other .5 for other random eating throughout the week.  NOM!