Chicken Taco Soup

1		onion chopped
16  ounces		chili beans
15  ounces		black beans
15  ounces		whole kernel corn
8  ounces		tomato sauce
12  ounces		chicken broth
3		chicken breasts
20  ounces		diced chilies

Tip: For nutritional information on all the ingredients in Chicken Taco Soup just click on each ingredient name. Then adjust the serving size for any Chicken Taco Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.