Ingredients

• CHICKEN TACO SOUP
• 1 onion, chopped
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 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
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• TOPPINGS
• 1 (8 ounce) package Cheddar cheese, shredded (optional)
• sour cream (optional)
• tortilla chips, crushed (optional)

Cooking guidelines

Take a slow cooker and fill it with your chopped onion, diced tomatoes and green chilies, chili beans, black beans and corn. Pour over the tomato sauce and beer. Sprinkle your taco seasoning over the mixture and stir everything, taking care to blend it well.

Lay your chicken breasts on top of the mixture in the slow cooker and press down on them slightly, just to cover them with the sauce, but not immersing them too deep. Cover the slow cooker with its lid, set it on low heat and cook everything slowly for about 5 hours.

After the 5 hours have elapsed, remove the chicken breasts carefully from the rest of the soup, place them on a fresh plate and allow them to cool long enough for you to be able to handle them. Shred the chicken breasts or cut them into small pieces and stir them back into the soup. Cover the slow cooker once again with its lid and continue cooking for another 2 hours to let the tastes blend into one another thoroughly.

Fill large soup cups or bowls with your soup, sprinkle over a generous amount of shredded Cheddar cheese and dollop over a bit of sour cream. If you really want a fancy result, crush a handful of tortilla chips and sprinkle them effortlessly over the cheese and sour cream.