Crockpot Chicken Taco Soup - 1 pts/serving (if divided into 4 servings)

Crockpot Chicken Taco Soup

4 servings @ 1 pts/serving
                -or-
8 servings @ 0 pts/serving

1 onion, chopped

1 (16 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can Muir Glen Organic tomato sauce
6 ounces beer (dark, Mexican beer)
6 ounces Swanson Natural Goodness 33% less sodium chicken broth
2 (10 ounce) Rotel, undrained
taco seasoning, from recipe
1 lbs skinless, boneless chicken breasts
Shredded cheddar cheese, optional, not counted in points
Sour Cream, optional, not counted in points
Cilantro, optional
Tortilla chips, optional, not counted in points

1. Place Onion, kidney beans, automatic beans, corn, tomato sauce, beer, chicken broth and Rotel in a slow cooker.
2. Add taco seasoning and stir to blend.
3. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by other ingredients.
4. Set slow cooker for low heat, cover and cook for 5 hours.
5. Remove chicken breast from the soup and allow to cool long enough to be handled.
6. Shred chicken
7. Stir the shredded chicken back into the soup and continue to cook for 2 hours.
8. Serve topped with cheese, sour cream and chips (optional; not counted in points)

Notes:
Others have used chicken stock in place of the beer. If 12 oz chicken broth is used then the points value for 4 servings is 0 pts/serving