1 8oz boneless chicken breast
2 15 oz cans diced peeled tomatoes with chiles( or tomatoes without chiles, in
which case add a 4oz can diced mild green chiles)
1 28 oz can enchilada sauce
2 cups corn
2 15 oz cans drained black beans
2 cloves minced garlic
1 tsp ground cumin
11/2 tsp medium chili powder
11/2 tsp mexican oregano
1 -2 TBSP lime juice( 1-2 limes)
2 TBSP chopped fresh cilantro(optional)

1 8oz boneless chicken breast 2 15 oz cans diced peeled tomatoes with chiles( or tomatoes without chiles, in 1 28 oz can enchilada sauce 2 cup s corn 2 15 oz cans drained black beans 2 cloves minced garlic 1 tsp ground cumin 11/2 tsp medium chili powder 11/2 tsp mexican oregano 1 -2 TBSP lime juice( 1-2 limes) 2 TBSP chopped fresh cilantro(optional)

place everything except the cilantro and lime juice in a slow cooker. Cook on high for 4-6 hours or low for 8-10 hours. Remove the chicken, shred with 2 forks and return to the pot with the cilantro and lime juice.

Serve with optional garnishes, diced avocado, lime wedges, sour cream or plain greek yogurt, shredded cheese and toasted tortilla strips.

Prep Time: 15 min
Serves: 10-12 people