cook time: 5 hours
total time: 5 hours
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 10-ounce can whole or diced tomatoes, with juice
1 cup chicken broth
1 10-ounce can corn, drained
5-ounces diced tomatoes with green chilies
4 teaspoons tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
juice of 1/2 lime
toppings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves and 2 lime cut in quarters
Place the chicken breast in your crockpot.
Sprinkle the chili powder, cumin and some salt and pepper unto the breast.
Add the diced tomatoes and juices, chicken broth, corn, the diced tomatoes with chilies, tomato paste,
chopped onion, the chopped red and yellow peppers, and the chipotle pepper; stir to distribute.
Place the lid on the crock-pot and cook for 5 hours on high.