Ingredients
Prep
- 14 oz canned pinto beans
- 14 oz canned white beans
- 3 boneless chicken breasts
- 10 oz green enchilada sauce
- 1 C frozen corn
- 4 oz can diced green chiles
- 1 t chili powder
- 1 T minced garlic
- 2 t cumin
- 1 t salt
- 1/2 t black pepper
On Cooking Day
- 3 C chicken broth
- 1 C tortilla chips
- 8 oz sour cream optional
- 1 C shredded Monterey Jack cheese
- 1 avocado optional
- 2 T fresh cilantro optional
Instructions
To Assemble
- Rinse and drain pinto and white beans and add to a large zipper bag.
- Add remaining ingredients to beans in bag. Zip to seal.
To Cook
- Pour chicken mixture into slow cooker with chicken broth. Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker. Mix well.
- Top with cheese, sour cream, avocado and cilantro as desired.
- Serve with tortilla chips
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|
chips, sour cream, avocado and cilantro
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