Chicken Tortilla Soup (Crockpot Edition)

• 1 can (15 Oz. Can) Black Beans
• 1 can (15 Oz. Can) Pinto Beans
• 1 can (15 Oz. Can) Corn
• 1 can (28 Oz. Can) Diced Tomatoes
• 1 can (4 Oz. Can) Diced Chilies
• 1 envelope (1 Oz. Packet) Taco Seasoning
• 1 whole Onion, Chopped
• 2 pounds Chicken Breast (raw) Chopped
• 1 bottle (12 Oz. Bottle) Beer (Light Ale, Like Corona)
• 1 whole Jalapeno, Seeded And Chopped
• Sour Cream, To Serve
• Cilantro, To Serve
• Tortilla Chips, To Serve
• Shredded Cheese, To Serve

1. Spray the inside of a 5 to 6-quart slow cooker.
2. Drain and rinse beans and corn.
3. Layer all ingredients in the slow cooker.
4. Carefully stir to combine.
5. Cook on low for 4 hours.
6. Serve with selected condiments: crushed tortilla chips, sour cream, shredded cheese, and cilantro are my familys favorites.
7. (Im not a big beer fan, but this cooks into the rest of the ingredients perfectly.
8. If you didnt know it was there, youd never taste it!)

black beans, pinto beans, corn, tomatoes, chilies, onion, chicken, ale, sour cream, cilantro, tortilla chips, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-tortilla-soup-crockpot-edition/ (may not work)