INGREDIENTS
2 1/2 14.5 cans low-sodium chicken broth (4.5C)
1 (14.5oz) Can petite diced tomatoes
3/4 C finely chopped yellow onion
4 cloves garlic, pressed through garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp ground cumin
1/2 tsp ground coriander
Salt & Pepper to taste
1 1/2 tsp boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 C frozen corn
1 TBSP fresh Lime juice
1/4 Cup chopped fresh cilantro
For Serving:
Tortilla stripes
Shredded cheddar or monterey jack cheese
diced avocado, diced fresh tomatoes, sour cream

INSTRUCTIONS
1. Pour chicken broth and diced tomatoes into 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
in cooked through.
2. Remove chicken and shred, then return to slow cooker along with black beans,
corn, cilantro and lime juice, stir. Allow ti cook until heated through.
3. Serve warm with tortilla stripes and cheese and other optional ingredients.