1 onion, chopped
24 oz. boneless, skinless chicken breasts
1 can ( 15 oz.) black beans, drained and rinsed
1 can ( 15 oz.) kidney beans, drained and rinsed
1 can ( 8 oz. ) tomato sauce
2 cans ( 15 oz. each) diced tomatoes with green chilies
10 oz. frozen corn
1 T. chili powder
2 tsp. ground cumin
salt to taste
1-1/4 c. reduced-fat shredded cheddar or Jack cheese
1/4 c. chopped, fresh cilantro
Add all ingredients except for cilantro and cheese to a crock pot. Give a good stir until well combined. Cook on high for 3 hours.
When done, reduce heat to low and cook for another 3 hours. Taste and adjust seasoning according to preference.
Remove chicken with a slotted laddle and place in a shallow dish. Using two forks, shred chicken into small pieces and return to pot.
Serve warm in individual bowls topped with fresh cilantro and 2 tbsp cheese
Makes 10 servings