1 (16 oz) can chili beans 1 (1.25 oz) pkg. taco seasoning
1 (15 oz) can black beans 3 whole skinless, boneless chicken breats
1 (15 oz) can whole kernel corn shredded cheddar chesse (optional)
1 (8 oz) can tomato sauce sour cream (optional)
1 (12 oz) can or bottle Non-Alcoholic beer crushed tortilla chips (optional)
Place first 7 ingredients in slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly till just covered by the other ingredients. Cover and cook on low for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken with fork and put back into the soup, cooking for 2 hours more. Serve with optional items if desired. Makes 8 servings.
