Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips!
Place the onion, chili beans, black beans, corn, tomato sauce, water, chicken and diced tomatoes in a slow cooker. Add seasonings, and stir to blend.
Crock Pot: Cook on low heat, cover, and cook for 6-8 hours.
Instant Pot: Cook on high-pressure manual for 15 minutes with 10 min natural release.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
This soup makes a great dump meal! Place all the ingredients (except water or broth) in a gallon zip lock bag. Label with a note to add 1 cup water.
If frozen add 10 minutes to the Instant Pot cooking time. Cook 8 hours in the crock pot.