Chicken Taco Soup

Chicken - (I use about 4 chicken tenders and place them at the bottom of my crockpot whole and then shred them later.)
1 can of each:kidney beans
great northern beans
corn
diced stewed tomatoes (1-lg. 28 oz can, or 2-14.25 oz cans)
black beans
pinto beans
green chilies
onion, chopped (optional - I sprinkle in 3-4 T. of dried onion)
1 packet Schilling taco seasoning
1 packent Schilling vegetable dip seasoning
Place raw chicken in bottom of crockpot. Dump everything else in. Stir the top part a little to mix all together - try not to stir the chicken. Cook on low 4-5 on low or 2-3 hours on high. When done, take out the chicken pieces, shred, then put it back in. Enjoy with some cheese, sour cream, and tortilla chips.

To freeze: Let cool down, then freeze in ziploc bag.
Day of: Let thaw in fridge. Either reheat in crock pot or simmer in a stew pot until warmed through.