Ingredients
Prep
- 4 boneless chicken breast
- 1 1/2 C frozen chopped onion celery mix
- 15 oz black beans drained
- 15 oz canned corn drained
- 28 oz can diced tomatoes
- 3 t minced garlic
- 1 t chili powder
- salt and pepper to taste
- 2 chipotle in adobo peppers
- 1 lime
On Cooking Day
- 4 C chicken stock
- taco toppings (salsa, yogurt, avocado, cheese) optional
- 1 pkg baked tortilla chips
Instructions
To Assemble
- Add the first 8 ingredients to a large zipper bag.
- Dice chipotle peppers and add to the zipper bag. Zip and squish to combine.
- Cut lime into wedges and store in a small zipper bag.
To Cook
- Add chicken mixture and chicken stock to a slow cooker. Cook on low for 5-7 hours or until chicken is cooked through.
- Remove chicken breasts and shred. Return to soup and stir to combine.
- Serve with baked tortilla chips, taco toppings, and lime wedges as desired.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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