1 onion chopped
1 (8 ounce) can black beans
1 (15 ounce) can whole kernel corn
1 carrot chopped
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilis
1 (12 ounce) can or bottle of beer
1-1/2 tablespoons taco seasoning
3 skinless, boneless chicken breasts
Add all ingredients except chicken to the slow cooker.
Stir to blend.
Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients.
Cover and cook on low for 5 hours.
Remove chicken breasts from soup and allow to cool enough to be handled.
Shred the chicken and stir it back into the soup.
Continue cooking on low for 2 hours.
Serve with cilantro, cheddar cheese, light sour cream, and crushed tortilla chips.
Recipe courtesy allrecipes.com