Ingredients:

1 small onion, chopped

1 (15.5 oz) can black beans

1 (15.5 oz) can kidney beans

1 (8 oz) can tomato paste

10 oz package frozen corn kernels

2 (10 oz) cans diced tomatoes w/chilies

24 oz (3-4) boneless skinless chicken breasts

4 oz can chopped green chili peppers, chopped

1/4 cup chopped fresh cilantro

1 1/2 tablespoons cumin (taco)

1 1/2 tablespoons chili powder (taco)

1/4 teaspoon garlic powder (taco)

1/4 teaspoon onion powder (taco)

1/4 teaspoon dried oregano (taco)

1/2 teaspoon paprika (taco)

1 teaspoon kosher salt (taco)

1/2 teaspoon black pepper (taco)

Directions:

1. Combine beans, onion, chili peppers, corn, tomato paste, diced tomato, cumin, chili powder and taco seasoning in a slow cooker. Mix well. Nestle the chicken in.

2. Cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Bon Appetit!