14.4 oz. can diced tomatoes with mild green chilies
15 oz. can black beans
8 oz. frozen corn
1/4 c. chopped fresh cilantro
14.4 oz. can fat free chicken broth
3 scallions, chopped
1 t. garlic powder
1 t. onion powder
1 t. cumin
1 t. cayenne pepper (to taste)
salt (to taste)
1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.
2. Season chicken breast with salt and lay on top.
3. Cook on low for 6 hours or on high for 3 1/2 hours.
4. Half hour before serving, remove chicken and shred.
5. Return chicken to slow cooker and stir in.
6. Adjust salt and seasoning.
7. Serve over rice or in a tortilla.
Recipe Credit: PMS 35th ward
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