Slow Cooker Chicken Taco Soup

Ingredients

• (10 ounce) can sdiced tomatoes with green chiles, undrained
• (16 ounce) can chili beans
• (15 ounce) can black beans
• (15 ounce) can whole kernel corn, drained
• (12 fluid ounce) can or bottlebeer
• (8 ounce) can tomato sauce
• onion, chopped
• (1.25 ounce) packagetaco seasoning
• whole skinless, boneless chicken breasts
• (8 ounce) packageshredded Cheddar cheese (Optional)
• (8 ounce) containersour cream
• cup crushed tortilla chips

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
2. Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend. Dotdash Meredith Food Studios
3. Lay chicken breasts on top, pressing down slightly until just covered. Dotdash Meredith Food Studios
4. Cover and cook on Low for 5 hours. Dotdash Meredith Food Studios
5. Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup. Dotdash Meredith Food Studios
6. Cover and continue cooking for 2 hours. Dotdash Meredith Food Studios
7. Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips. Dotdash Meredith Food Studios