Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1-1/2 cups frozen corn
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh cilantro
- Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges
Directions
- In a large skillet, brown chicken in oil. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer mixture to a 3-qt. slow cooker.
Add the next 10 ingredients. Cover and cook on low, 4-5 hours.
Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. If desired, serve with toppings.
