Photo by Freepik

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 small green or red bell pepper, diced
  • 3 cloves garlic, minced Coarse salt, black pepper to taste
  • 4 cups chicken broth
  • 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 1/4 pounds chicken breasts
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 avocado, sliced (optional garnish)

Directions

  • To a large pot over medium heat, add olive oil, and saut√© onion, red or green pepper, garlic, salt and black pepper.
  • Cook for 10 minutes.
  • To a slow cooker, add chicken broth, diced tomatoes with green chilies, black beans, chili powder, cumin, oregano and chicken breasts.
  • Add onion mixture.
  • Cook for 3 to 4 hours on high or 5 to 6 hours on low.
  • Remove chicken breasts to cutting board and shred.
  • Add shredded chicken back into pot along with cheese and sour cream.
  • Cook for 1 more hour on low heat. Serve topped with avocado.
Type:
Reader Recipe