Slow Cooker Chicken Taco Soup

I loved this! I added a scoop of habanero powder to my bowl and it warmed me right up.

I posted the link to this recipe the other day, knowing full well it was going to make its way to my menu. The link can be found here: http://www.gather.com/viewArticle.action?articleId=281474977824959

1/2 onion, chopped
1/4 cup dried pinto beans
1/4 cup dried black beans
2 cups chicken broth
4 fresh ripe tomatoes
1 jalapeno, seeded and chopped
your favorite chili seasonings to taste: chili powder, cumin, garlic powder, etc.
salt to taste
1 lb skinless chicken thighs
1 cup frozen corn
shredded Mexican blend cheese

Place the onion, beans, tomatoes, broth, and jalapeno in a slow cooker. Stir in seasonings. Lay chicken on top of the mixture. Cook on high heat 1 hour; reduce to low and cook for another 5-6 hours or til beans are tender. Stir in corn during last hour or so.http://media-files.gather.com/images/d426/d971/d745/d224/d96/f3/full.jpg
Remove chicken carefully from soup, and remove gristle and bone; shred. Stir shredded chicken back into soup, and heat through.

I served the soup topped with shredded Mexican blend cheese.http://media-files.gather.com/images/d425/d971/d745/d224/d96/f3/full.jpg

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