Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion (diced)
  • 1 large clove garlic (grated)
  • 1 cup carrot (diced)
  • 1 small zucchini (diced)
  • 15.5 oz. sweet corn ((1 can) drained)
  • 15 oz. black beans ((1 can) drained and rinsed)
  • 15 oz. cannellini beans ((1 can) drained and rinsed)
  • 10 oz. Rotel ((1 can))
  • 4.5 oz mild green chiles ((1 small can))
  • salt & pepper (to taste)
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 2 chicken breasts (boneless, skinless; about 1 pound)
  • 6 cups chicken stock
  • 5 corn tortillas (cut into strips)
  • toppings if desired: fresh cilantro, chips, sour cream, avocado, etc.

Instruction

  • Heat olive oil over medium heat in large skillet. Sautee onion, zucchini, carrot and garlic for 5-7 minutes or until veggies start to become tender.
  • Add all canned ingredients to cold crockpot.
  • Pour in cooked veggies.
  • Add in chicken stock, spices and whole raw chicken breasts. Cover and cook on high for 4 hours or until chicken is thoroughly cooked.
  • Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10-20 minutes.
  • Ladle into bowls and serve with any desired toppings.