Chicken Taco Soup

This is one of my favorite soups that came about because of Penn State tailgating.  It gets cold in Happy Valley in November and the usual veggies and dip with a

side of hot dogs wasn't cutting it anymore.  I needed a soup for my new propane slow cooker that traveled and reheated well in the cold temps.  With 6 home games a season chicken noodle gets old quick.  This is a great workday meal as you can make it the night before and plug in and go the next day.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)