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 (see notes)
2 - 10 oz cans diced tomatoes with green chilies -- undrained
1 - 1.25 oz package taco seasoning
3 whole boneless skinless chicken breasts (I used 3, but they were halves probably!)
shredded Cheddar cheese
sour cream
crushed tortilla chips

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.

Stacy's Notes - Made December 2006 and Tim really liked it! I made a few changes - I used a pretty large yellow onion, diced and put the chili beans, black beans and Rotel in undrained. I only used 1 can of Rotel tomatoes because that was all I had (and I'm not fond of tomatoes!). I used most of a can of chicken broth as a substitute for the 12 oz of beer. I did use 3 breasts, but put them in frozen. I cooked it on High for about 1 hour, then on low for about 6-7 hours. We had it over low-fat tortilla chips (Scoops), with shredded fiesta cheese and sour cream on top. Yummy! It made a LOT for the two of us, but I'm thinking it will freeze ok.