You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options.
Place the onion, garlic, chili beans, black beans, corn, chopped carrot, 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. Shred the chicken, and then stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheese, a dollop of light sour cream, chopped cilantro and crushed tortilla chips, if desired.