Chicken Taco Soup

Tomorrow I'll be making one of my favorite soups that one of my favorite people introduced me to. She's one of the Soup Exchange Diva's and always has great recipes. Jon loves this soup because it's so hearty....I love it because it's a crocpot recipe. :-) Enjoy!!!

Chicken Taco Soup

1 onion, chopped
1 can chili beans (to cut back on heat, use pinto beans)
1 can black beans
1 can whole kernel corn, drained
1 (8oz) can tomato sauce
1 (12 ounce) can or bottle beer (it's for the recipe guys....not to drink!)
2 cans Rotel, undrained
1 (1.25 ounce) package taco seasoning or use homemade seasoning (recipe at the bottom)
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

1. Place the onion, chili (or pinto) beans, black beans, corn, tomato sauce, beer, and Rotel 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.
2. 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.

Taco Seasoning

1 TBSP chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

In a small bowl, mix together all ingredients. Store in an airtight container.