This chicken taco soup is similar to chili and tastes wonderful! This recipe is also very adaptable to your personal taste.

Ingreadient

• 2 (10 ounce) cans diced tomatoes with green chiles, undrained
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (12 fluid ounce) can or bottle beer
• 1 (8 ounce) can tomato sauce
• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• 1 (8 ounce) package shredded Cheddar cheese (Optional)
• 1 (8 ounce) container sour cream
• 1 cup crushed tortilla chips

Direction

1. Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top, pressing down slightly until just covered.
2. Cover and cook on Low for 5 hours.
3. 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. Cover and continue cooking for 2 hours.
4. Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

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