Chicken Taco Soup

My friend Caroline shared this recipe on her blog and I immediately bookmarked it.  It looked like the perfect winter meal and it did not disappoint.  I made it last night and it was easy peasy. I boiled the chicken because I started the soup a little later in the day and it wouldn't have the full 8 hours to cook.   After boiling the chicken, I added it to all of the ingredients and that was it.  I read some of the reviews on All Recipes, where the recipe originally came from and a lot of people used chicken broth instead of beer.  We didn't have chicken broth in our house, but had the beer so beer it was.  I loved it and couldn't really taste any of the beer in the soup.  What I loved the most was the 4 lunches it made for D and I for the week! Enjoy!

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer - we used Bud Light Lime
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
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 breasts 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. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.