Chicken Taco Soup

1 onion, chopped
1 can (15 ounce size) chili beans
1 can (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce
1 box of Chicken Stock
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained
1 package (1.25 ounce size) taco seasoning
1 package dry Hidden Valley Dressing Mix
3 skinless, boneless chicken breast halves
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.