Ingredients
2 boneless skinless chicken breast halves (6 ounces each) 1 large onion, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (10 ounces) diced tomatoes and green chiles1 can (8 ounces) tomato sauce1 cup (about 5 ounces) frozen corn1 cup mild salsa1 can (4 to 4-1/2 ounces) chopped green chiles2/3 cup dried lentils, rinsed3 garlic cloves, minced1-1/2 teaspoons chili powder1 teaspoon ground cumin1/8 teaspoon celery salt1/8 teaspoon cayenne pepperTortilla chips, shredded Mexican cheese and sliced olives, optional
Preparation
In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.
