Ingredients:
1 large chicken breast
1 Tbsp Taco Seasoning Mix
1 3/4 tsp. Ground Cumin
1 Tbsp Taco Seasoning Mix
1 3/4 tsp. Ground Cumin
3/4 tsp. paprika
1/2 tsp. Ground Coriander
6 tsp. Chicken bouillon (or 6 cubes)
1 Sweet onion diced
1 bell pepper diced (any color)
1 tbsp. Minced garlic
1 can (14.5 ounce) diced tomatoes with garlic and onion
1 can corn drained
1 can dark red kidney beans (or beans or your choice)
8 cups water
1/2 tsp. Ground Coriander
6 tsp. Chicken bouillon (or 6 cubes)
1 Sweet onion diced
1 bell pepper diced (any color)
1 tbsp. Minced garlic
1 can (14.5 ounce) diced tomatoes with garlic and onion
1 can corn drained
1 can dark red kidney beans (or beans or your choice)
8 cups water
Toppings: cheddar cheese, low-fat sour cream, cilantro, tortilla chips and sliced green onions.
Directions:
Place all ingredients is large crockpot. Cook for 6-8 hours on high. Chicken should easily shred with 2 forks. If you have trouble, remove chicken from crockpot and place on a cutting board. Let cool 10 minutes, then shred with 2 forks. Serve hot. Top with cheddar cheese, sour cream, fresh cilantro and or sliced green onion. Eat with tortilla chips.
Directions:
Place all ingredients is large crockpot. Cook for 6-8 hours on high. Chicken should easily shred with 2 forks. If you have trouble, remove chicken from crockpot and place on a cutting board. Let cool 10 minutes, then shred with 2 forks. Serve hot. Top with cheddar cheese, sour cream, fresh cilantro and or sliced green onion. Eat with tortilla chips.
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