Crock Pot Chicken Taco Soup

(5-7 hours)
(Lynn Hollfelder)

1 large onion, chopped (about 1 cup)
16-oz. can chili beans, undrained
15-oz. can black beans, undrained
15-oz. can whole kernel corn, drained
8-oz. can tomato sauce
12-oz. beer (or water)
4-oz. can chopped green chilies
2 (10-oz.) cans diced tomatoes with green chilies
1.25-oz. packet taco seasoning
2 whole boneless chicken breasts

Toppings:
Shredded Cheddar Cheese
Sour Cream
Crushed Tortilla Chips

Place onion, chili beans, black beans, corn, tomato sauce, beer or water, green chilies, and diced tomatoes in a crockpot.  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.  Remove chicken breasts from the soup, and allow to cool long enough to be shredded.  Stir the shredded chicken back into the soup and continue cooking for 2 more hours.  Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips.  (Cooking times may vary according to your crockpot).