INGREDIENTS

• 3 to 4 boneless chicken breast halves, cut in strips
• 1 can (12 to 15 ounces) corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 onion, halved and thinly sliced
• 1 green bell pepper, cut in strips
• 1 can (14.5 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste

PREPARATION

1. Combine all ingredients in the slow cooker.
2. Cover and cook on low for 5 to 6 hours.
3. Garnish with shredded cheese, if desired. Serve with warmed flour tortillas or over rice.
4. Serves 4.