14 oz can of diced tomatoes
4 oz can diced green chilies
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 c. chopped fresh cilantro
1 1/2 cups chicken broth
3 green onions (or regular onion)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
1/2 to 1 tsp salt, to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings in a crock pot. Season chicken breasts with salt and lay on top. Cook on low for 10 hours or high for 6 hours. A half hour before serving, remove chicken and shred, then return to crock pot and stir in. Taste and adjust salt. Keep warm 20-30 minutes to let chicken absorb flavors. Serve: In burritos or tacos, over salad, or over rice (my favorite). Top with your favorite toppings (though it's good even without): Cheese, sour cream, salsa, green onions, tortilla chips, etc.
Instant Pot: Reduce broth to 1 cup. Cook high pressure for 25 minutes, quick or natural release.
recipe via Skinnytaste.com
