Crockpot Chicken Taco Soup

Ingredients :

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

Directions :

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in the crockpot. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture. Cook on low 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.

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