place the onion, chili beans, black beans, corn, toato sauce, beer, and diced tomatoes in slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by other ingredients. Cook on low heat for 5 hours.
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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 cheese, sour cream and tortilla chips.
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