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 tomato sauce
1 (12 oz) can OR bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning and stir to blend. lay chicken breasts on top of the mixture, pressing down slighlty until just covered by the other ingredients. set slow cooker to LOW, 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. cook an additional 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

8 servings