Crockpot Southwest Chicken Chili

• 1 rotisserie-cooked chicken
• 2 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 cup salsa
• 1 (14 1/2 ounce) can black beans, rinsed
• 1 (14 1/2 ounce) can whole corn, rinsed
• 12 cup chopped cilantro
• cheddar cheese

1. Shred and debone chicken and place in crockpot.
2. Add chicken broth, tomatoes and salsa.
3. If tomatoes are large, mash them a little bit.
4. Rinse beans and corn and stir into mixture.
5. Cover and cook on low for 8 to 10 hours.
6. Stir in cilanto.
7. Serve with cheddar cheese on top.
8. Lime wedges and tortilla strips also make a good addition when serving.

rotisserie, chicken broth, tomatoes, salsa, black beans, corn, cilantro, cheddar cheese

Taken from www.food.com/recipe/crockpot-southwest-chicken-chili-432141 (may not work)