1 pound chicken breast, cut into bite-sized pieces, about ½ inch
2 10-ounce cans low-sodium chicken broth
1 cup canned tomato puree
1 cup canned diced tomatoes
1 cup small-diced red onion
1 cup small-diced red bell pepper
1 tablespoon minced jalapeno, seeds removed
1 package taco seasoning
1 teaspoon salt
½ cup sour cream
1 cup drained canned black beans
1 cup drained canned corn
1 cup roughly chopped cilantro
2 tablespoons fresh lime juice
Garnish:
2 cups tortilla strips or chips
1 cup shredded cheddar cheese
1 cup sour cream
1 cup diced avocado
Place everything from chicken to salt in a 6-quart slow cooker.
Cover and cook on high for 2 hours.
After 2 hours, add sour cream, black beans, corn, cilantro and lime juice. Stir to combine. Cook on high for an additional hour.
Garnish with fried tortilla strips or chips, cheddar cheese, sour cream and avocado.
Pro tip 1: For a smoky and spicy flavor, add 2 tablespoons diced canned chipotle peppers in adobo.
Pro tip 2:To save on time, replace the diced tomato, red onion and peppers with a jar of prepared salsa.