1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn, drained
1 8oz. can tomato sauce
1 (12 fluid oz) can or bottle beer
2 10oz. can diced tomatoes with green chilies, undrained
1 1.25oz. pkg low-sodium taco seasoning
3 whole boneless, skinless chicken breasts
Place the onion, beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Cook on low for 5 hours.
Remove chicken breasts from the slow cooker and shred. Stir the shredded chicken back into the soup, and cook for 2 hours.
Serve with shredded cheddar cheese, sour cream and/or crushed tortilla chips if desired.