My friend Jessica made this for our freezer meal exchange a couple of months ago. My kids LOVED it and so it has become a staple around our house. Lots of people have different versions of something like this but this is ours.
3-4 chicken breasts
1 large can tomatoes, diced or crushed
1 can chopped green chiles
2 cans black beans, drained and rinsed
1 can corn, drained
1 pkg taco seasoning
In Crock Pot, combine everything except chicken breasts. Add chicken breasts and mix to coat with tomato mixture.
Cook on low 4-6 hours. If it starts to look a little thick, stir in a little salsa or water. We like it thicker, more of a chili consistency. But you don't want it too dry!
Remove chicken, shred and stir back into soup. Serve with shredded cheese, sour cream and tortilla chips.