Ingredient
- 15 oz black beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 14.5 oz petite diced tomatoes
- 15 oz sweet corn drained
- 3 chicken breast cooked and shredded
- 28 oz red or green enchilada sauce
- 14 oz chicken broth
- 2 tbsp taco seasoning
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup cheddar cheese shredded
- limes for garnish
- tortilla chips for serving
- cilantro for garnish (optional)
Instructions
- Cook chicken: Cook chicken broth in a slow cooker until cooked through.
- Add ingredients: Add enchilada sauce and remaining incredients
- Simmer: Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.