Crockpot Chicken Taco Soup

This recipe is actually HEALTHY (relatively)! I say relatively because it is much healthier than many of the things on this blog. However, this recipe does call for optional garnishes- cheese and sour cream. If you are in bikini season or channeling Jillian Michaels, just sub the cheese and sour cream for the light versions. Still tastes delish! I like to make this when I am going to be busy all day and want something easy. You can throw all the ingredients in the crockpot before work and it'll be done by dinner time!

-Ingredients-

1 red onion, chopped (red Italian sweet onions are amazing, you'll never want another onion)

1 (16 oz) can of chili beans

1 (15 oz) can of black beans

1 (15 oz) can whole kernel corn

1 (8 oz) can of tomato sauce

1 (12 oz) bottle of beer (GOOD BEER, not Keystone ok?)

2 (10 oz) cans of diced tomatoes with green chiles, undrained (think Rotel)

1 package of your favorite taco seasoning

3 boneless, skinless chicken breasts

*OPTIONAL TOPPING ITEMS* 

sour cream, shredded cheddar cheese, chopped cilantro, tortilla chips

-Directions-

1. Place ALL the ingredients in the CrockPot/slow cooker. Stir lightly to blend.

2. Set the CrockPot on LOW for 6 hours and cook. 

3. Remove the chicken breasts, let them cool, and shred them. Return shredded chicken to CrockPot.

4. Cook for an additional 45 min-1 hour.  

5. Top with garnishes if you like and SERVE!