Chicken Taco Soup

1 Onion
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8ounce) can tomato sauce
2 cups chicken broth
2 (10 ounce) cans diced tomatoes with green chilies
1 pkg taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese
sour cream
cilantro
jalapeno peppers
tortilla chips

Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth and diced tomatoes in a crock-pot. Add the taco seasoning, and stir to blend. Lay chicken breats on top of the mixture, pressing down slightly until just covered by the other ingredients. Cook on low heat for 5 hours.

Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred. Stir the chicken back into the soup and continue cooking for 2 hours. Add cilantro.

Serve with shredded cheese, sour cream, jalapenos, black olives, cilantro, fresh lime and tortilla chips.