Slow Cooker Chicken Taco Soup

This is one of my favorite "lunch soups". It is soooo easy to make - you open a few cans, pour in some beer, and you don't even have to brown the chicken before you add it to the slow cooker.

Gotta love Yuengling in a measuring cup!

It is delicious with a sprinkle of cheddar cheese and a dollop of sour cream on top - and make sure you pack some tortilla chips to accompany it!

Slow Cooker Chicken Taco Soup
adapted slightly from AllRecipes.com
Makes 6-8 servings

1 onion, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (anything but light beer!)
2 (10 ounce) cans diced tomatoes with green chilies, undrained (Rotel brand)
1 (1.25 ounce) package taco seasoning
2 whole skinless, boneless chicken breasts, each cut in half

Place the onion, 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 1-2 hours on low.