Ingredients

• 2 , 10 ounce
• 1 , 16 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 12 fluid ounce
• 1 , 8 ounce
• 1 onion , chopped
• 1 , 1.25 ounce
• 3 whole skinless , boneless chicken breasts
• 1 , 8 ounce
• 1 , 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.

Nutrition per serving