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Ingredients
1 Onion, chopped
1 (16 oz) Can chili beans
1 (15 oz) Can black beans
1 (15 oz) Can whole kernel corn, drained
1 (8 oz) Can tomato sauce
1 (12 oz) Can or bottle beer
2 (10 oz) Cans diced tomatoes with green chilies, undrained
1 (1 1/4 oz) Package taco seasoning
4 Chicken thighs, boneless, skinless
Shredded cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)
Instructions
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in crockpot. 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.
Cover and cook on LOW for 4 hours.
Remove chicken thighs from the soup, and allow to cool long enough to be handled. Shred chicken and return to soup, continue cooking for 1 hours.
Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.