serves 10 ( about 1-1/4 c. with 2 T. reduced-fat shredded cheddar = 5 points +)
- 1 onion, chopped
- 24 oz. boneless, skinless chicken breasts
- 1 can ( 15 oz.) black beans, drained and rinsed
- 1 can ( 15 oz.) kidney beans, drained and rinsed
- 1 can ( 8 oz. ) tomato sauce
- 2 cans ( 15 oz. each) diced tomatoes with green chilies
- 10 oz. frozen corn
- 1 T. chili powder
- 2 tsp. ground cumin
- salt to taste
- 1-1/4 c. reduced-fat shredded cheddar or Jack cheese
- 1/4 c. chopped, fresh cilantro
Place all ingredients except for cilantro and cheese in a crockpot.
Cook on high for 3 hours, then turn to low for 3 hours. ( you can also
cook on low all day or until chicken shreds easily with a fork)
Remove chicken and shred 30 minutes before serving. Top with fresh cilantro.
Sprinkle each serving with 2 T. cheese.