This is a combination of different recipes that I have tweaked and believe I have created the perfect chicken taco soup. It is easy and tastes GREAT! The seasoning is not my own it is actually Bill Echlos Taco Seasoning I got off the internet. When making the soup I use heaping fulls of each seasoning ingredient.
Note: For a healthier dish use reduced sodium beans and corn, fat free/low fat cheese and sour cream, reduced fat/reduced sodium chicken broth, and baked tortilla chips.
Place onion, garlic, chili beans, black beans, corn, tomato sauce, broth, beer, and diced tomatoes in a slow cooker/Crockpot. Add seasoning and stir to blend. Lay chicken tenderloins on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover, and cook for 5 hours.
At 5 hrs remove the chicken from the soup and allow to cool long enough to be handled. Shred the chicken and put it back in the soup. Continue cooking on low for 2 more hours.
Optional - Serve individual bowls topped with cheese, a dollop of sour cream, and tortilla strips.