Chicken Mexican Soup

Ingredients:

~ 3 chicken breasts, diced

~ I can (4 oz) green chiles

~ I can (15 oz) diced tomatoes, undrained

~ I large onion diced

~ 1 can (15 oz) corn (or just under 2 c. frozen corn)

~ 1 can (15 oz) great northern beans drained and rinsed

~ 1 packet taco seasoning

~ 1 Tbsp chicken soup base

~ 3 cups water

Combine all ingredients in a gallon-sized Ziploc bag, seal, and freeze. Remove bag from freezer to thaw overnight in fridge.  Place in CrockPot and cook on low for 6 hours.  Serve with tortilla chips, guacamole, shredded cheese, sour cream, and salsa.