Ingredients
4 1/2 cups low-sodium chicken broth
1 (14.5 oz) can can petite diced tomatoes, I prefer the fire roasted tomatoes
1 1/4 cups finely chopped yellow onion
3 cloves garlic , minced
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp smoked paprika
Salt and freshly ground black pepper , to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Instructions
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste.
Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.