Ingredients
30ozblack beans,(2 cans) rinsed and drained
3½cupschicken broth,low sodium
20ozRotel tomatoes with green chilies,(2 cans)
1red bell pepper,minced
4ozdiced green chiles
1tbspground cumin
1tspancho chile powder
1tspgarlic powder
1tsponion powder
¼tsporegano
16ozchicken breast,skinless
½cupcilantro,chopped, divided
2medium scallions,diced
cut limes,for serving
1haas medium avocado,sliced
sour cream,for serving, optional
Preparation
Take 1 can of beans and place in the blender along with 2 cups of the chicken broth. Puree then add to the slow cooker.
Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and ¼ cup of the cilantro.
Set slow cooker to High for 4 hours or Low for 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks.
Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10½ cups.
