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 green onions
crushed corn tortilla chips