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Southwest Chicken with Black Beans

The cumin and chili powder give this a nice sweet, smoky Southwest flavor. This is particularly good with shredded cheese and nacho chips or warmed tortillas.

  • 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

Place all ingredients in a crockpot and cook on low for 5-6 hours.


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