Chicken Taco Soup

Colleen's take: "This is one of my favorite dump and go crock pot recipes, I make it every couple of weeks because it cooks up beautifully and full of mexican flavor as well as plenty of delicious leftovers for us to eat for lunch the next few days. I've also substituted a pork loin to this instead of chicken. It's got so many ingredients that you could exclude the meat making it vegetarian, I haven't tried that yet, let me know if you do! This meal is great for the pocket book too, it costs us around $1.25 a serving!" 

Ingredients: 

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (or broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1/4 cup cilantro chopped
shredded Cheddar cheese (optional garnish after cooking)
sour cream (optional garnish after cooking)
crushed tortilla chips (optional garnish after cooking)

Directions: 

Combine all ingredients into a Ziploc bag. Freeze for later if you want a quick make ahead meal. Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done (I usually take it out to shred). Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approx. 5-6 people. (I usually get 7-8 servings)