Chicken Fajita Chili

• 4 cups skinned, boned, chopped deli rotisserie chicken
• 1 small (1/2 cup) onion, chopped
• 1 medium (1 cup) green bell pepper, chopped
• 1 (14-ounce) can Mexican-style diced tomatoes
• 1 (15-ounce) can black beans, drained, rinsed
• 1 cup frozen corn
• 1 (46-ounce) can vegetable tomato juice*
• 1 (14.5-ounce) can chicken broth
• 1 (1.27-ounce) packet fajita seasoning
• 6 (3/4-ounce) slices Land O Lakes Deli White American, each cut into quarters
• Tortilla chips, if desired

1. Place all ingredients except cheese and tortilla chips into 6-quart slow cooker.
2. Cook on Low heat setting 8-10 hours or High heat setting 4-6 hours, or until green peppers are tender.
3. Top each serving with 2 pieces cheese and garnish with tortilla chips, if desired.

deli rotisserie chicken, onion, green bell pepper, tomatoes, black beans, frozen corn, tomato juice, chicken broth, white american, tortilla chips

Taken from www.landolakes.com/recipe/3690/chicken-fajita-chili (may not work)