Served to me by a friend and no way did I believe this was a lo-cal meal!!!

• 1 onion, chopped • 1 16-oz can black beans • 1 16-oz can kidney beans • 1 8-oz can tomato sauce • 10 oz package frozen corn kernels • 2- 14.5-oz cans diced fire roasted diced tomatoes • 1 packet Chicken Lawrys taco seasoning packet • 1 tsp cumin (recipe called for 1 TBSP but too much for me) • 1 tsp chili powder (recipe called for 1 TBSP but too spicy) • Garlic, diced to taste • 8 chicken thighs and cooked with skin on in two batches; remove skin when shredding. (You can use thighs with skin removed if you would rather but be sure not to overcook).

Combine all ingredients: beans, onion, diced tomatoes, corn, tomato sauce, cumin, chili powder, garlic, and taco seasoning in a slow cooker. Stir it all together. Cook the mixture on low for 4 hours. Cook the chicken on top just covered with sauce for about an hour or until it can be shredded/cubed. Remove and shred or cube, then reserve and put back in the slow cooker an hour before serving to warm it back up. Top with cheese and sour cream (extra WW points) when serving.