Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 7 corn tortillas, cut into 1-inch strips
  • 1 cup shredded sharp cheddar cheese
  • 1 lime, juiced

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Pour the diced tomatoes, drained black beans, and frozen corn directly over the meat.
  3. Sprinkle the chili powder, cumin, garlic powder, and smoked paprika evenly across the top, then pour in the chicken broth.
  4. Cover and cook on Low for 6-8 hours or High for 3-4 hours (or Instant Pot high pressure for 15 minutes with natural release) until chicken reaches an internal temperature of 165°F.
  5. Remove the chicken and shred it using two forks, then return the shredded meat to the pot.
  6. Stir in the tortilla strips and lime juice.
  7. Top with shredded cheese and cover for 5-10 minutes until the cheese is melted.