Ingredients
- 3 Tbl. Olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeno, seeds removed and diced
- 1 15 oz. can black beans, drained
- 1 15 oz. can whole corn kernels, drained
- 1 1 oz. taco seasoning packet
- 1/4 cup cilantro, chopped
- 3 lbs. boneless chicken breast, diced into 2-inch cubes
- 1 14 oz. can petite diced tomatoes with juices
- 1 bay leaf
- 1/2 lime, juiced
- 4 cups chicken broth
Instructions
Stovetop:
- In a large pot over medium-heat, heat the oil.
- Add the onion, garlic, bell pepper, and jalapeno. Cook until tender, about 5 minutes.
- Stir in the beans, corn kernels, taco seasoning, and cilantro. Cook for another minute.
- Add in the diced chicken, tomatoes, bay leaf, lime juice, and chicken broth. Season with salt and pepper.
- Bring to a boil. Once boiling, reduce heat to a simmer and cook 30-45 minutes or until chicken is cooked. Remove bay leaf and serve.
Slow Cooker:
- In slow cooker, heat the olive oil. Add in all the ingredients, but recommend starting with 2 cups of chicken broth instead of 4 and add more if needed. The chicken will extract its own juices during the cook time. Slow cook on low for 6-8 hours, or high for 4 hours. Uncover and remove the bay leaf.
- Serve and Enjoy.