Crock-Pot Mexican Chicken Soup

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Nutrition per serving    (USDA % daily values)
CAL
263
FAT
14%
CHOL
16%
SOD
28%

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Ingredients for 10 servings

3 boneless chicken breasts (I thawed chicken breasts in the fridge)

1 (29 ounce) can tomato sauce (some recipes call for a can of tomatoes, but I don't like the chunks)

2 (15 ounce) cans pinto beans in chili sauce (juice & beans)

2 (15 ounce) cans corn , drained

4 ounces diced green chilies

5 ounces cream of chicken soup (1/2 can, I had it leftover in the fridge)

4 cups chicken stock (1 box)

2 tablespoons taco seasoning (1 palm full Rachel Ray style)

1 dash garlic powder (a few shakes)

2 tablespoons dried onion flakes (1 palm full Rachel Ray style)

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