I saw this recipe on Good Things Utah the other day. It sounded so good, so I had to try it. I really loved it. Luke liked the flavor, but isn't a fan of soups. Bailee thought it was spicy. I will be making it again though, and probably leave out the red pepper (or put a little less) for Bailee's sake.
So because Luke's not a fan of soups, he took some of this for lunch but just drained the broth and ate it on a tortilla. Yummy. For lunch today I made a plate of nachos using the left overs and also draining the broth. Love recipes like this, where you can cook once and have different meals. Enjoy!
2 (14 oz) cans chicken broth
3-4 chicken breast, trimmed of fat
3 cloves garlic
2 teaspoon ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
3 TBS lime juice
2 TBS chopped fresh cilantro
Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.
And here's the link to the blog this recipe came from.