Chicken Taco Soup (CrockPot)

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

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.