Monday Recipe: Slow Cooker Chicken Taco Soup

I made this for the first time on New Years Eve, and boy was it yummy! Not to mention incredibly easy. :)  If you're not a beer person (like me) don't let that stop you from making it.  You can hardly taste it when it's done.

Slow Cooker Chicken Taco Soup
Time: 7 hours
Servings: 8

Source

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 tomato sauce
1 (12 oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilis, undrained
1 (1.25 oz) pkg taco seasoning
3 whole skinless, boneless chicken breasts

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in the slow cooker.  Add taco seasoning and stir to blend.  Lay chicken breasts on the top of the mixture and press down until just covered by other ingredients.  Cook on low for 5 hours.
2. Remove chicken from the soup and allow to cool long enough to be handled.  Shred the chicken, and stir back into the soup.  Cook for 2 more hours.

When done, top with sour cream, cheese, and tortilla chips!