Terra and I loved this.
I served it with flour tortillas but should have done tortilla chips instead.
The only modifications I did were I didn’t add the paprika (didn’t have any) and I used red kidney beans instead of black and pinto. I bought them but accidentally used them in a recipe the other day that I was supposed to use the kidney beans in :P
http://www.twohealthyplates.com/2012/11/07/crockpot-southwest-chicken-soup/
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can yellow corn, drained OR 1½ cups frozen corn
8oz tomato sauce
28oz diced tomatoes
1 can fat-free chicken broth, reduced sodium
4oz can green chilis
1 lb boneless, skinless chicken breasts – frozen is fine
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp oregano
½ tsp paprika
½ tsp onion powder
½ tsp crushed red pepper
2 tsp cumin
1 tsp salt
1 tsp black pepper
As early as the night before combine all ingredients in a large crockpot. Stir well.
When ready, cook on low heat for 5-6 hours.*
Thirty minutes before serving pull chicken from the mixture, shred, and return to crockpot.