Chicken Taco Soup Recipe

Chicken Taco Soup

Ingredients:

1 onion, chopped
1 (8 ounce) can tomato sauce
1 (16 ounce) can chili beans
1 (12 fluid ounce) can or bottle beer
1 (15 ounce) can black beans
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (15 ounce) can whole kernel corn, drained
 3 whole skinless, boneless chicken breasts
1 (1.25 ounce) package taco seasoning
sour cream
shredded cheddar cheese
crushed tortilla chips

Preparation:

Place the black beans, onion, corn, chili beans, beer, tomato sauce,  and diced tomatoes in a crock pot.

Add the taco seasoning, and stir to thouroughly blend. Add chicken breasts to the top of the mixture, covering them with the other ingredients.

Set crock pot on low heat, cover, and cook for 5 hours.

Remove chicken breasts, and allow to cool long enough to be handled.

Shred chicken, then stir the shredded chicken back into the soup. Continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, sour cream, and crushed tortilla chips.