Chicken Taco Soup

This was delicious and so easy to make!

1/2 large onion, chopped
1 (19 oz) can kidney beans
1 (19 oz) can black beans
1 cup frozen corn
1 (8oz) can tomato sauce
1 1/2 cups chicken broth
1 (28 oz) can diced tomatoes
1 (127 ml) can green chilies
2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
dash of cayenne pepper
2 boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed taco chips (optional)

Place onion, kidney beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, green chilies and spices in a large soup pot. Lay chicken breasts on top and press down so they are covered. Bring to a boil over medium heat, then simmer on low for three to four hours. Near the end of cooking, remove the chicken breasts, shred and stir back into the soup. Chicken will be so tender it will practically fall apart.

Serve topped with shredded cheddar cheese, sour cream and crushed taco chips, if desired.