Spicy chicken and bean soup

Ingredients Serves: 8 1 onion, chopped 450g tinned chilli beans 1 (410g) tin black beans 1 1/4 (340g) tins sweetcorn kernels, drained 225g passata 350ml beer 1 1/2 (400g) tins chopped tomatoes with chilli, undrained 1 (30g) packet taco seasoning 3 whole skinless, boneless chicken breasts grated Cheddar cheese (optional) soured cream (optional) crushed tortilla chips (optional) Preparation method Prep: 15 mins     | Cook: 7 hours 1. Place the onion, chilli beans, black beans, sweetcorn, passata, beer and chopped 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. 2. Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken with two forks. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with grated Cheddar cheese, a dollop of soured cream and crushed tortilla chips, if desired.