I had 2 friends share 2 different recipes for this with me in the same week. I decided to put the 2 together and this is what I came up with. It turned out Great.
3 whole skinless, boneless chicken breast
1 onion chopped
2 cans of chicken broth
1 15 ounce can of pinto beans
2 cans of black beans – drained and rinsed
1 10 ounce can of diced tomatoes
1 10 ounce can of rotel
2 cups of frozen corn
2 Tablespoons of Chili powder
1/4 teaspoon onion powder
1/4 – 1/2 teaspoon red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
2-3 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
Place onions in the bottom of a slow cooker. Put the chicken breast, and all remaining ingredients except frozen corn. Cook on low for 5 hours. Remove chicken from the soup and allow to cool long enough to handle, and shred. Return chicken back to the soup and add the corn. Cook for another 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
