• 3 to 4 chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz.) diced tomatoes
• 1 onion, diced
• 1 tablespoon chili powder
• 1 can (15 oz.) black beans
• 2 cups corn
• 1/4 cup fresh cilantro
• Toppings:  avocado, cheese, sour cream and tortilla chips (for serving)

Add the chicken, chicken broth, tomatoes, onion and chili powder to the slow cooker.  Cook on low for 6 hours.  Remove the chicken and shred.  Put it back in the slow cooker.  Add the beans, corn and cilantro.  Serve with avocado, cheese, sour cream and tortilla chips.

YIELD:  6 to 8 servings