Crockpot Chicken Taco Soup


6 chicken thighs boneless & skinless

1 (15-oz) can garbanzo beans drained

1 (11-oz) can southwestern style corn

3 tablespoons taco seasoning (I use Spanish Gardens)

1 (7-oz) can diced green chiles

4 cups chicken broth

1 (16-oz) can no-fat refried beans

1 cup cooked brown rice


Place chicken thighs in crockpot -- frozen is ok.
Top with garbanzos, corn & green chiles.
Combine taco seasonings & broth & pour over all. Cover & cook on low until chicken is done, about 3-4 hours.
Remove chicken, & add refried beans to crockpot. Whisk until beans are well-blended into the soup.
Shred chicken with 2 forks, & return to crockpot.
I had some cooked brown rice in the freezer, so tossed that in also.

Serve topped with one or more toppings:

chopped cilantro

chopped green onions

shredded cheese

crushed corn tortilla chips