Ingredients
1 pound boneless skinless chicken breasts, cubed
1 (15 ounce) can no salt added black beans, rinsed and drained
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
2 (10 ounce) cans mild or medium red enchilada sauce
1 cup frozen corn kernels
1½ tablespoons Onion Onion Seasoning
1 teaspoon Garlic Garlic Seasoning
2 cups shredded mild Cheddar cheese, divided
Sliced green onions, sliced black olives, chopped avocado, tortilla chips, optional
Directions
In a greased 3-quart or larger slow cooker, combine first 7 ingredients and 1½ cups cheese. Cook on LOW 7-8 hours.
Serve in bowls topped with remaining cheese and desired toppings.
Makes 6 servings.
Make Ahead & Freeze: Combine first 7 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
