Hearty Slow Cooker Chicken Taco Soup

Prep all ingredients.

Combine the diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion in a slow cooker. Add taco seasoning; stir well.

Lay chicken breasts over the mixture, gently pressing them down until just covered.

Cover and cook on Low for 5 hours.

Transfer chicken breasts to a cutting board and let them cool until safe to handle; shred the chicken with two forks and return it to the soup.

Cover and keep cooking for an additional 2 hours.

Serve the soup in bowls, topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.