Ingredients
2 tablespoons olive oil1 medium onion, chopped3 garlic cloves, minced1 carton (32 ounces) reduced-sodium chicken broth1 pound tomatillos, husked and chopped (about 2 cups)2 medium tomatoes, chopped1 medium sweet red pepper, chopped1 pound boneless skinless chicken breast halves2 tablespoons taco seasoning1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) Southwest or seasoned recipe black beans, undrained3 cups fresh or frozen corn, thawedOptional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges
Preparation
In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender.
Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2-4 hours.
Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice.
