2 boneless, skinless chicken breasts, cooked & shredded
28 oz. enchilada sauce
16 oz. black beans, drained and rinsed
10 oz. canned corn
28 oz. canned diced tomatos
Simmer 40 minutes. Add fresh chopped cilantro (optional)
(I throw it all in the crock pot on low for 4-6 hours.)
Serve with avocado, sour cream, cheese, and taco chips.
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