Adapted Recipe From Unknown Author (Pinterest)
2 (14oz) cans petite diced tomatoes, drained
2 (7oz) cans tomato sauce
1 (14oz) can corn, rinsed and drained
1 (14oz) can black beans, rinsed and drained
2 large chicken breasts
1 cup chicken bone broth
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 small jalapeño, minced
1 tsp salt
1 tsp dried oregano
2 tsp chili powder
1 tsp cumin
1 tbsp minced garlic
4 oz cream cheese [DF - Kite Hill/Omit]
shredded cheddar cheese, optional topping [DF - omit]
**This can be done in a crock pot. Cook on low for 6-7 hours or on high 3 hours.
Add all the ingredients, except the cream cheese to a large pot.
Cook on medium-high heat for 30 minutes. It will need to come to a slow boil to cook the chicken. Remove fully cooked chicken and shred and then put back into pot & stir.
Stir in cream cheese & salt + pepper to taste. Cook for 10-15 minutes longer.
Top with shredded cheese/desired toppings! Sip away!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.
*Nutritional breakdown does not include optional toppings.