Slow Cooker Chicken Taco Soup

Every time I want to make this soup I come looking here for the recipe, so I thought maybe I should actually ADD the recipe so next time I'll be able to find it. I found this a long time ago on allrecipes.com and it's fast, easy and yummy. It's also very adaptable to your personal taste.

(Special note for Dione from Dione: Don't forget that Amanda would rather eat dirt than soup, so when you're shredding the chicken, set aside some for her to make a taco.)

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 (I usually use chicken broth instead)
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)

DIRECTIONS
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.