Add diced onion, jalapenos, and canned ingredients to a slow cooker.
Pour in beer and lime juice, then add Taco Seasoning and stir to combine.
Add chicken, fully submerging.
Cover and cook on high for 4 hours.
Remove chicken from the slow cooker and transfer to a cutting board. Shred with two forks, then return to slow cooker.
Cover and cook on low for 2 hours.
Serve hot, or let cool and package in an air-tight container for storage.*
Notes
Beer: The best beer for this recipe is Modelo Especial - it's what we use every time! If you don't have it, we recommend a beer that's on the lighter side.Serving suggestions: Crushed up tortilla chips and shredded Mexican-blend cheese make a great topping for this soup.Storage: This soup stores well in the fridge or freezer. Let it cool completely, then package in an air-tight container (or Souper Cubes - we love these!) and store in the fridge for up to 4 days, or the freezer for up to 6 months.