Slow Cooker Chicken Taco Soup

• 1 each onions chopped
• 16 ounces chili beans canned
• 15 ounces black beans
• 15 ounces corn kernels, canned drained
• 8 ounces tomato sauce
• 12 ounces beef one can or bottle
• 20 ounces tomatoes diced with green chilies,undrained
• 1 1/4 ounces taco seasoning mix to taste
• 3 each chicken breast halves, boneless, skinless
• 1 x cheddar cheese shredded, optional
• 1 x sour cream optional
• 1 x tortilla chips optional, crushed

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

onions, black beans, corn kernels, tomato sauce, beef, tomatoes, taco, chicken breast halves, cheddar cheese, sour cream, tortilla chips

Taken from recipeland.com/recipe/v/slow-cooker-chicken-taco-soup-53790 (may not work)