Step 1

Place the onion, garlic, cilantro, peppers, jalapeño peppers, white beans, black beans, diced tomatoes, beer, chicken stock, salt and pepper and taco seasonings (paprika, cumin, chili powder, oregano, coriander, and liquid smoke if using) into the slow cooker then stir to blend all the ingredients together. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

Step 2

Add the lid to the crock pot and set it to low heat for 6 ½ hours or high heat for 3½ hours.

Step 3

Remove the chicken breasts, shred and set aside.

Step 4

Next, add the cream cheese to the crock pot and whisk or stir it in until it’s thoroughly blended with the soup.

Step 5

Fold in the shredded chicken into the crock pot and allow it to rest for 10 minutes. Serve warm as is or with with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.