Slow Cooker Taco Soup - perfect for a snowy day on the mountain

WINTER STORM 2010!!!

SLOW COOKER TACO SOUP
from allrecipes.com

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. Enjoy!

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

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, shred and return to soup and let cook on low for an additional 2 hours. Serve with cheddar cheese, sour cream and crushed tortilla chips.