Jeff's Crockpot Chicken Enchilada Soup (and Tacos)

With our crazy work / baseball / track / school / golf / football / powerlifting schedules I have fallen in love with my crockpot.
 
This is one of my family's favorite recipes.  It's great because it makes the most delicious soup, plus the chicken can be used for tacos!

1 bag boneless/skinless chicken breasts (frozen)
1 can Rotel
1 can cream of chicken soup
1 can whole kernel corn (do not drain)
8 oz. cream cheese
1 pkg. ranch dressing mix
1 pkg. taco seasoning
1 onion (diced)

Stir ranch mix and taco seasoning into the cream of chicken soup, and pour over the frozen chicken.  Add all the other ingredients and cook on low for 8 hours or high for 5 hours.  (Basically just cook it until you don't need to cook it anymore.  I just put it on low until I get home from work, sometimes it's for 12 hours!)

When ready to serve, remove the chicken and shred with a fork.  (We reserve enough of this chicken to make tacos for our two youngest kids who do not like soup.)  Stir the soup mixture well, and add the shredded chicken.

Serve over crushed tortilla chips and top with shredded cheese.  
Y.U.M.