Healthier Slow Cooker Chicken Taco Soup

Ingredients

• 2 ounces baked tortilla chips crushed
• 15 ounce black beans canned
• 20 ounce tomatoes diced with green chilies, undrained canned
• 8 ounce tomato sauce canned
• 1  carrots chopped
• 16 ounce chili beans sauce canned
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup cheddar cheese shredded reduced-fat
• 1  onion chopped
• 3  chicken breasts whole boneless skinless
• 0.3 cup cup heavy whipping cream light sour
• 1.5 tablespoons taco seasoning 
• 15 ounce kernel corn whole drained canned

Equipment

• slow cooker

Directions

1. Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker.
2. Add taco seasoning and stir to blend.
3. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
4. Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours.
5. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.