Ingredients
20
oz boneless skinless chicken breasts, trimmed of fat
1
tablespoon canola oil
2
cups chopped onions (2 large)
1
medium red bell pepper, chopped (1/2 cup)
1
jalapeño chile, diced
2
tablespoons chili powder
1
tablespoon ground cumin
2
teaspoons ground coriander
1/2
teaspoon salt
1
can (15 oz) Muir Glen™ organic tomato sauce
1
can (15 oz) great northern beans, drained, rinsed, mashed
1
can (15 oz) black beans, rinsed, drained
24
taco shells or corn tortillas
Lime
Chopped avocado
Chopped tomato
Chopped cilantro
Shredded lettuce
Sour cream
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker.
In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
Serve in taco shells with toppings.
