1 chopped onion
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained & rinsed
1 (15 oz.) can can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (12 oz.) can or bottle beer
1 (10 oz.) can Rotel (diced tomatoes with green chilis), undrained
1 can diced tomatoes, undrained
1 (1.25 ounce) pkg. taco seasoning
3 skinless, boneless chicken breasts
carrots and zucchini (optional)
chicken broth (optional)
shredded cheddar cheese (optional)
crushed tortilla chips (optional)
1). Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a large slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts (raw) 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 handle. Shred the chicken and stir back into the soup. I like to add finely chopped zucchini and carrot at this point, along with some chicken stock if soup is too thick.
Continue cooking, covered, for another 2 hours.
Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.