Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup
1 onion, diced
1 (16 0z) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 98 oz) can tomato sauce
1 (12 0z) favorite beer ( can substitute 12 oz of chicken stock or broth)
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
Chicken ~ I use leftover chicken breasts or rotisserie, but also have taken 3 chicken breasts and added them to the pot at the beginning, then taken it out 2 hours before it is done and shredded it and put it back in.
Dice onion and place it in the pot with the beans, corn, tomato sauce, beer and diced tomatoes. Add taco seasoning and stir to blend fully.
If you want to use chicken breasts then add them now and cook on low for 5 hours, then shred and add back in. Cook for 2 more hours.
If using cooked, leftover chicken, add to pot and cook on low for 3 -4 hours or high for 2-3 hours.
Serve hot with Tortilla chips, shredded cheeses, sour cream olives, etc…if desired.
From the kitchen of the lovely Melissa Hareland Pickar