Crockpot Chicken Taco Chili

• 1 onion, chopped
• 1 (16 ounce) can black beans
• 1 (16 ounce) can pinto beans or (16 ounce) can kidney beans
• 1 (8 ounce) can tomato sauce
• 10 ounces frozen corn kernels
• 2 (14 1/2 ounce) cans diced Rotel Tomatoes
• 1 (1 1/4 ounce) packet taco seasoning
• 1 tablespoon cumin
• 1 tablespoon dried chipotle powder or 1 tablespoon mild chili powder
• 1 1/2 lbs boneless skinless chicken breasts
• 1 small jalapeno pepper, chopped (optional)
• 1/4 cup chopped fresh cilantro

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for approximately 8 hours or on high for 6 hours. Check towards end time so as not to overcook.
2. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Top with fresh cilantro.

onion, black beans, pinto beans, tomato sauce, corn kernels, tomatoes, cumin, chipotle powder, chicken breasts, jalapeno pepper, fresh cilantro

Taken from www.food.com/recipe/crockpot-chicken-taco-chili-472429 (may not work)