Slow Cooker Chicken Taco Soup

Ingredients

• 2 cans diced tomatoes with green chiles , 10 ounce
• 1 can chili beans , 16 ounce
• 1 can black beans , 15 ounce
• 1 can whole kernel corn , 15 ounce
• 1 can or bottle beer , 12 fluid ounce
• 1 can tomato sauce , 8 ounce
• 1 onion , chopped
• 1 package taco seasoning , 1.25 ounce
• 3 whole skinless , boneless chicken breasts
• 1 package shredded Cheddar cheese , 8 ounce
• 1 container sour cream , 8 ounce
• 1 cup crushed tortilla chips

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.

3. 3

   Lay chicken breasts on top, pressing down slightly until just covered.

4. 4

   Cover and cook on Low for 5 hours.

5. 5

   Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.

6. 6

   Cover and continue cooking for 2 hours.

7. 7

   Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.