1 onion, chopped
3 cloves galic, chopped
1 14.5 ounce can diced tomatoes with mild green chilies
2 8-oz cans tomato sauce
1 1/4 cup water
1 tsp. chicken bouillon base (such as "Better than Bouillon" or Trader Joe's chicken broth packet)
1 15 ounce can black beans, drained
1 15 ounce can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
fresh ground pepper, to taste
1-2 cups frozen corn
Toppings, optional:
sour cream
chopped cilantro
shredded sharp cheddar
chopped avocado
tortilla or corn chips
Lay chicken breasts in a large crockpot. Add onion, garlic, diced tomatoes, tomato sauce, water, bouillon, both cans of beans, and the spices. Cook on low for about 7-8 hours. Shred chicken with two forks, and stir in the corn. Cook another 30 minutes to one hour. Serve with optional toppings.
