Chicken Taco Soup

Another recipe for you.  First I will post the original recipe (and picture) that I found on Allrecipe.com 
I tweaked ours a bit to accommodate what we had on hand and save us a trip to the grocery store.  We loved the way it turned out and plan on making it again and possibly serving with some rice like the gumbo at Qdoba. YUM! 
Notice the recipe calls for 12oz of beer.  Sounds weird and I was skeptical but it totally works for this recipe.  I did read in the reviews that it tasted great with chicken stock as well. 
First...the original recipe. 

Ingredients - Orignal

• 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 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Next..my version of the same soup... (my feelings won't be hurt if you choose the original! haha!) 

Ingredients

• 1/2 onion, chopped
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 1 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)
  
  **See not much different. I basically just omitted the chili beans, and left out one can of diced tomatoes, and instead of an 8oz can of tomato sauce, I added a full 15oz can because that's what I had on hand.  **
• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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