Chicken Taco Soup

• 1/2 medium onion, chopped
• 2 (15 ounce) cans black beans
• 1 (15 ounce) whole kernel corn, drained
• 1 (8 ounce)can tomato sauce
• 1 (12 ounce) can or bottle beer or 12 ounces chicken broth
• 2 (10 ounce) can diced tomatos with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 2 whole chicken breasts, cut in half

1. Coat a 4-5 quart cook lightly with cooking spray
2. Add onion, black beans, corn, tomato sauce, beer or broth, and diced tomatoes to the slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
3. Remove chicken breast from the soup and shred with two forks. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

onion, black beans, whole kernel corn, tomato sauce, chicken broth, tomatos with, taco seasoning, chicken breasts

Taken from www.epicurious.com/recipes/member/views/chicken-taco-soup-50060406 (may not work)