Slow Cooker Chicken Taco Soup

Ingredients

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

Steps

1. Gather all ingredients.
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. Lay chicken breasts on top, pressing down slightly until just covered.
4. Cover and cook on Low for 5 hours.
5. Transfer chicken to a cutting board and allow to cool long enough to be handled; shred chicken with 2 forks and add back into soup.
6. Cover and continue cooking for 2 more hours.
7. Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.