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Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. Add taco seasoning, stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover, and cook for 5 hours.
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Remove chicken breasts from the soup,allow to cool. Shred chicken. Stir chicken back into soup, and continue cooking for 2 hours. Serve topped with shredded cheese, a dollop of sour cream and crushed tortilla chips.
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