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Place onion, beans, corn, tomato sauce, chicken broth and diced tomatoes in slow cooker. Add taco seasoning, stir to combine. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by other ingredients.
Cover and cook on low heat for 7-8 hours.
Remove chicken from soup and shred. Add the shredded chicken back into the soup and dinner is ready! Serve topped with sour cream and cheddar cheese, if desired. We like to scoop the soup with tortilla chips.
I use my crock pot all winter long and this soup is one of our favorite things I make in it. Warm, hearty and delicious when served with tortilla chips, everyone in our family likes it.
