CHICKEN TACO SOUP

I got this recipe a few years ago from the monthly newsletter of the company that supplied my late husband's oxygen.

1 onion, chopped

1 can (16-oz) chili beans

1 can (15-oz) black beans

1 can (15-oz) whole kernel corn, drained

1 can (8-oz) tomato sauce

1 can (12-oz) beer, optional

2 cans (10-oz each) diced tomatoes with green chilies, undrained

1 pkg (1-oz) taco seasoning

3 whole skinless, boneless chicken breasts

1 pkg (8-oz) shredded Cheddar cheese, optional

Place the onion, chili beans, black beans, corn, tomato sauce, beer (if using), and diced tomatoes in the slow cooker. Add the taco seasoning; stir to blend.

Place the chicken on top of the mixture in the cooker. Place lid on cooker and cook on high three hours then on low two hours. Remove chicken from the cooker to a cutting board. Shred the chicken and return to the soup. Cook for another two hours.

When serving, top with the cheese, if desired.

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