Chicken Taco Soup

I found this wonderful recipe from Mrs. Sac's Purple Kitchen. Her recipe uses the crock pot but mine had stuff in it already so I made it on the stove. It was a super yummy recipe that even my husband liked (he doesn't like my soups). It is definitely a keeper! :)

Chicken Taco Soup:

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
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 boneless, skinless chicken breasts cooked and shredded (I used leftover rotisserie chicken)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a soup pot and place on the stove. Add taco seasoning, and stir to blend. Add chicken breasts and combine with other ingredients. Set heat on low, cover, and simmer for 1-2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.