Chicken thighs (boneless are easiest)...I think six come in a pack so I do 2 packs b/c they are small. If use bone-in you have to get the bones out after cooking--have used both kinds.
Two envelopes of taco seasoning
Water--fill a little over halfway...may need to add more as cooking to make more "soupy"
Cook on low for about 6 hours...may take more or less time depending on how much chicken is in there...just check it...and make sure the chicken is cooked, you have plenty of soup broth, and the chicken shreds easily.
Add in half to a whole block of veleveeta cheese (depending on how much soup you are making)