INGREDIENTS
2-3 large boneless skinless chicken breasts
2 15.5 ounce cans of reduced sodium great northern beans (drained and rinsed)
1-15 ounce of sweet golden corn (drained and rinsed)
1-4.5 ounce can of chopped green chiles
2-14.5 ounce cans reduced sodium chicken broth
1 medium sweet yellow onion (chopped)
3 garlic cloves (minced)
1 lime (juiced)
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (to taste)
paprika (to taste)
Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping
INSTRUCTIONS
- Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot.
- Add two cans of chicken broth and squeeze the juice of one lime over the mixture.
- Cook on low for 6 to 8 hours.
- Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly.
- Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!