Mexican Chicken Soup

Each Serving 1 is cup. I found this on Obesity Help. I have not tried this, just posting for safe keeping.

• Ready In: 21 mins
• Serves: 10

Ingredients

• 3  boneless chicken breasts
• 4  cups  chicken stock (1 box)
• 29  ounces tomatoes (The recipes called for a can of tomatoes, but I don't like the chunks) or 29  ounces tomato sauce (The recipes called for a can of tomatoes, but I don't like the chunks)
• 4  ounces diced green chilies
• 5  ounces  cream of chicken soup (1/2 can)
• 1  palm full  taco seasoning (Rachael Ray style)
• 1  palm full  dried onion flakes (Rachael Ray style)
• 1  few shakes garlic powder
• 30  ounces  chili flavored pinto beans, including juice (2 cans)
• 30  ounces corn, drained (2 cans)

Directions

1. Cook on high for about 2 hours chicken, chicken stock, tomatoes, green chilies, cream of chicken soup, taco seasoning, onion and garlic powder. Take out the chicken breasts & let them cool off enough to touch them. Dice up the breast into bite sized pieces. Then, add the chicken back into the crock pot.
2. Add the beans and corn, then stir. Cover the pot back up & reduce the setting to low & cooked the rest of the afternoon.