Ingredients

• 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
• 1 (14.5 oz) can petite diced tomatoes
• 1 1/4 cups finely chopped yellow onion
• 3 cloves garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
  Coupons
• 3/4 tsp paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 lbs boneless skinless chicken breasts
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

• Tortilla strips or tortilla chips
• Shredded cheddar or monterey jack cheese
• Diced avocado, diced roma tomatoes, sour cream (optional)

Directions

• Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
• Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
• Serve warm with tortilla strips and cheese and other optional ingredients.
• Recipe source: Cooking Classy