2cans (14.5 oz each)diced tomatoes with green chilis
1teaspoononion powder
½teaspoongarlic powder
2teaspoonchili powder
1teaspooncumin
½teaspoonblack pepper
1 teaspoonpaprika
2poundschicken breast, raw
1can (15 oz)corn, drained
1can (15 oz)black beans, drained
¼cup fresh cilantro, minced
6corn tortillas(optional topping)
1smalljalapeno pepper, minced(optional topping)
Instructions
Combine chicken broth, diced tomatoes with green chilis, onion powder, garlic powder, chili powder, cumin, black pepper and paprika in crockpot. Mix until spices are dispersed
Add in chicken breasts.
Cook over low heat for 5 hours or until chicken is cooked and tender.
Remove chicken, shred.
A chicken back into crockpot. Add beans, corn and cilantro.
Cook for an additional 30 minutes.
Tortilla Strips (Optional Topping)
Preheat oven to 400F.
Slice tortilla into ¼ inch strips
Place strips on greased cookie sheet. Cover strips with pan spray.