Crockpot Chicken Tortilla Soup

It is cold today. It finally feels like winter in Alabama. For cold nights, hot soup is perfect. And using a crockpot is easy and always delicious. I adapted this recipe from Chef in Training. The addition of the rice makes this soup is hearty and filling. Enjoy!

Ingredients:
4 boneless/skinless chicken thighs (I found this at Walmart. They are cheaper than chicken breasts and are perfect to put in this soup.)
4 cups of chicken broth (1 large box)
2 cans rotel tomatoes
1 can of black beans, drained
1 can kidney beans, drained
1 can sweet yellow corn, drained
1/2 yellow onion, diced finely
1 pkg. taco seasoning
1 lime
1 pkg. of any Rice-A-Roni

Place broth, tomatoes, beans, corn, onion, and taco seasoning in the crockpot. Squeeze in lime juice. Stir until well mixed. Trim any fat off of the chicken thighs. Place them in the crockpot so that they are submerged. Cook on low for about 6 hours. After 5 hours, remove chicken from crockpot and shred into small pieces. Return to the crockpot and stir to combine. Pour in rice without the seasoning packet. Stir until it is mixed in. After about 30 minutes it should be cooked. Serve with sour cream, cheese, and tortilla chips.