Chicken Taco Soup

Thursday was a beautiful and chilly day. It was a perfect day for a crock pot soup. Last week's family crock pot recipe was provided by our cousin. It's for Chicken Taco Soup. I made a few adjustments based on what we had in the house and Tommy's allergies. Here's our version below. I served this with our Corn Free Cornbread. Tommy loved it the first day but wasn't so crazy about the leftovers. We thought it was great.

Chicken Taco Soup

12 pieces frozen chicken tenderloins
2 - 14.5 oz cans diced tomatoes, undrained
16 oz can pinto beans, drained and rinsed
15 oz can Great Northern beans, drained and rinsed
2 - 4 oz cans diced green chiles
12 oz gluten free sorghum beer
1 cup diced onion (1/2 of a large onion)
1/2 Tbsp smoked paprika
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano

1. Combine all ingredients in a crock pot.
2. Cook on low 6-8 hrs or high 3-4 hrs.
3. Shred chicken an hour or so before serving.