20 ounce tomatoes diced with green chilies, undrained canned
8 ounce tomato sauce canned
16 ounce chili beans sauce canned
1 onion chopped
3 chicken breasts whole boneless skinless
1.3 ounce taco seasoning
15 ounce kernel corn whole drained canned
Equipment
slow cooker
Directions
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.
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 handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
