Busy Day Chicken Taco Soup

Finally, I have a place online to post recipes. I wasn't going to post one for a few days, but I tried something for dinner today that my husband completely gobbled up, beans and all (he HATES beans).  I get bored with Crock-Pot recipes pretty quick because making dinner gives me something to do, and there's not much to do with Crock-Pot recipes except dump a bunch of crap in a pot and wait around until it's ready to serve.  Today, I had lots of gardening to do and I still have to make a birthday cake for my sister, so I turned to the slow cooker, and here is what I ended up with:

Busy Day Chicken Taco Soup:

• 1 (15 oz) can black beans, not drained
• 1 (16 oz) bag frozen corn
• 1 (8 oz) can tomato sauce
• 2 (10 oz) cans Rotel, not drained (I used the diced tomato w/ green chiles)
• 1 Miller Lite
• 1 packet Taco seasoning
• 1 tbsp El Yucateco Green Habanero hot sauce (optional)
• 3 boneless, skinless chicken breasts
• 1/4 cup chopped fresh parsley

1. Place beans, corn, tomato sauce, Rotel, beer, taco seasoning, and hot sauce in the Crock-Pot and stir until combined.
2. Add the chicken breasts, cover and cook on high heat until they are cooked through. This took about 4 hours with my Crock-Pot. 
3. Remove chicken, shred it, and return it to the pot.
4. Stir in parsley and cook 30 more minutes.
5. Serve with whatever toppings you like, cheese, sour cream, sliced jalapenos, tortilla chips, etc.