Santa Fe Chicken Bowls

I made this on the stove instead of the crockpot, and they were still fast and delicious. I made brown rice like the person who posted this, and I added cilantro to it while it was cooking plus topped with cilantro and guacamole. Recipe courtesy of A Sullivan and tablespoon.com.

• Ready In: 8 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb chicken breast (boneless, skinless)
• 15  ounces black beans, rinsed and drained
• 15  ounces diced tomatoes
• 4  ounces green chilies (diced)
• 1  ounce  reduced-sodium taco seasoning mix
• 2  cups chicken broth or 2  cups vegetable broth or 2  cups water
• 10  ounces frozen corn
• 4  cups rice, cooked
•  lime, for garnish
•  cilantro, for garnish

Directions

1. Spray crock pot with non-stick cooking spray.
2. Add chicken, beans, tomatoes, and green chilies into crock pot.
3. In a small bowl, whisk together taco seasoning and broth or water. Pour over chicken mixture.
4. Cover and cook on low 8 hours.
5. Once cooked, shred chicken using 2 forks.
6. Add corn, heating through.
7. Spoon over cooked rice.
8. Garnish with lime and cilantro. You can also add salsa, cheese, avocado, or sour cream. Make it your bowl!