Ingredients

• 1 small onion, chopped
• 1 15.5 ounce can black beans, drained
• 1 15.5 ounce can kidney beans, drained
• 1 8 ounce can tomato sauce
• 10 ounce package frozen corn kernels
• 2 10 ounce cans diced tomatoes with chilies
• 4 ounce can chopped green chili peppers, chopped
• 1 packet reduced sodium taco seasoning or homemade (see below)
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 3 boneless skinless chicken breasts

Homemade taco seasoning

• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
2. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours.
3. Half-hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
4. Serve over rice or by itself. Garnish with your favorite toppings (I topped mine with homemade guacamole and cheese!)

Enjoy!