Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 15 oz canned black beans, drained and rinsed
  • 15 oz fire-roasted diced tomatoes with juices
  • 10 oz mild red enchilada sauce
  • 1 cup frozen sweet corn
  • 1 small white onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Place the raw chicken breasts at the bottom of the crock pot. Add the diced onion, garlic, jalapeño, black beans, corn, and fire-roasted tomatoes on top.
  2. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the vegetables. Pour in the enchilada sauce and chicken broth. Stir gently to distribute the spices.
  3. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender.
  4. Remove the chicken breasts to a plate and shred with two forks into bite-sized pieces. Return the shredded chicken to the crock pot.
  5. Stir in the fresh lime juice and chopped cilantro. If making the creamy version, stir in cream cheese at this stage until melted.
  6. Ladle into bowls and top with tortilla strips, avocado, and shredded cheese.