Crock-Pot Thursday: Chicken Taco Soup

This is one of our favorite soups.  It's another one that we usually only eat in the winter, it really is a comfort food for us.

1 onion, chopped
1 (16 oz.) can chili beans
1 (16 oz.) can black beans
1 (16 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 (12 oz. bottle or can) beer (I like to use a darker beer)
2 (10 oz.) can diced tomatoes w/ green chilies, not drained.  (I use one with chilies and one without)
1 (1.25 oz.) package of taco seasonings
3 skinless, boneless chicken breasts (I usually use only 2)

Optional:
Shredded Cheddar Cheese
Sour Cream
Tortilla Chips

Add onion, chili beans, black beans, corn, tomato sauce, beer, diced tomatoes, and taco seasonings.  Stir.  Place chicken on top and push until completely covered with the soup.  Cover and cook on low in the slow cooker for 5 hours.

Remove chicken from soup and allow to cool.  Shred chicken and add back to soup.  Cook for 2 more hours.

I serve with cheese, sour cream, and chips on the side.  So good!