Ingredients: 1 cup medium salsa 2 boneless, skinless chicken breasts 2 cans cream of chicken soup 1 can yellow and white sweet corn, drained 1 can black beans, drained and rinsed 1 soup can of water 1 tsp cumin 1 cup cheddar cheese 2 whole wheat tortillas 1/4 cup cilantro Greek yogurt, for topping Instructions: Combine the salsa, chicken breasts, soup, corn, black beans, water and cumin in a slow cooker. Cook on low heat for 4 hours. After 4 hours, remove the chicken breasts, and use a fork to shred. Use a pizza cutter to slice the tortillas into small strips. Stir in the shredded chicken, tortillas, cheese, and cilantro. Serve with a dollop of Greek yogurt. |