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Black Bean Chicken Taco Chili
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|1 1/2 lbs Boneless Skinless Chicken Breasts|
|15 oz Can Corn, drained|
|15 oz Can Black Beans, drained and rinsed|
|15 oz Can Petite Diced Tomatoes, do not drain liquid|
|1 Yellow Onion, chopped|
|1 Green Bell Pepper, chopped|
|1 Jalapeño, chopped|
|3 Garlic Cloves, minced|
|2 Tsp Salt|
|1 Tsp Ground Black Pepper|
|1/4 Tsp Red Pepper Flakes|
|1 1/2 Tsp Chili Powder|
|1/4 Tsp Cayenne Pepper|
|2 1/2 Cups Chicken Broth|
|Shredded Monterey Jack Cheese, for topping|
|Sour Cream, for topping|
- In the bowl of a 5-6 quart slow cooker, add the thawed, raw chicken. Top with all remaining ingredients.
- Cover and cook on high for 4 hours or low for 8 hours.
- Remove the chicken and shred, and return to the slow cooker. Mix together.
- Serve with shredded cheese, Tortilla chips, and Sour Cream.
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