Crock Pot Chicken & Bean Stew (A Leftover Chicken Recipe)

• 2 cups Shredded, Cooked Chicken
• 4 cups Chicken Broth, Low-Sodium
• 3 teaspoons Minced Garlic
• 2 teaspoons Cumin
• 1/2 teaspoons Salt
• 1/2 teaspoons Dried Oregano
• 1 cup Salsa
• 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed
• 1 can Hominy Or Corn, Drained 15.5 Ounce Can
• 1 can (15 1/2 Oz. Size) Butter (Lima) Beans, Drained, Rinsed
• 1/2 cups Light Sour Cream
• Optional Toppings: Shredded Cheese, Fresh Cilantro, Sour Cream, Chives

1. Combine all of the ingredients (everything except sour cream and optional toppings) in a medium sized crock pot.
2. Cook on high for 3 hours. Add sour cream to crock pot and mix well. Cook for an additional 1/2-1 hour on low.
3. Done! Add favorite toppings and enjoy!
4. Calories per serving: 169* Fat: 7g* Fiber: 3g* Carbs: 12g* Protein: 15g* Points+: 4

chicken, chicken broth, garlic, cumin, salt, oregano, salsa, black beans, hominy, butter, sour cream, cilantro

Taken from tastykitchen.com/recipes/soups/crock-pot-chicken-bean-stew-a-leftover-chicken-recipe/ (may not work)