SLOW COOKER CHICKEN TACO SOUP

SLOW COOKER CHICKEN TACO SOUP


1 onion, chopped
1 (15-oz.) can black beans
1 (16-oz.) can chili beans
1 (15-oz.) can whole kernel corn, drained
1 (8-oz.) can tomato sauce
1 (12-oz.) can or bottle beer
2 (10-oz.) cans diced tomatoes with green chilies, undrained
1 (1.25-oz.) pkg. taco seasoning
3 whole skinless, boneless chicken breast
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breast on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for LOW heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Set the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Yield: 8 servings.