Slow Cooker Chicken Taco Soup

Recipe courtesy of suz5425

Ingredients:

1 onion, chopped

1 (16 oz) can chili beans

1 (15 oz) can black beans

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can of tomato sauce

1 (12 fluid oz) can or bottle beer

2 (10 oz) cans diced tomatoes with green chilies, undrained

1 (1.25 oz) package taco seasoning

3 whole skinless, boneless chicken breasts

Other spices: You can also choose to add fresh garlic, smoked paprika, red pepper flakes, garlic powder, cumin, salt and pepper.

Shredded cheddar cheese (optional)

Sour cream (optional)

Crushed tortilla chips (optional)

Place onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken and stir it back into the soup, and continue cooking for 1.5 – 2 hours. Serve topped with shredded cheddar cheese, a dollup of sour cream, and crushed tortilla chips, if desired.