Slicetwo chicken breastsboneless and skinless lengthwise into half inch strips. Place in single layer on cookie sheet.
Drizzle chicken with 2 Tablespoons olive oil and sprinkle with spice mixture:
2teaspoonscumin
2teaspoonschili powder
1teaspoonstaco seasoning
½teaspoonsgarlic powder
½teaspoonssalt
Bake at 375 degrees for 20 to 30 minutes until done. Cut into bite-size pieces and place in slow cooker pot.
Add to slow cooker:
1cupdehydrated minced onion
1cupdehydrated/freeze-dried chopped green pepper
1cupdehydrated/freeze-dried chopped red pepper
2tablespoonsdehydrated minced garlic
1can10-ounces Rotel Tomatoes and Green Chilies
2cans15-ounces each black beans, drained
32-ounceschicken broth
4cupshot water
4tablespoonstomato paste
*Add more chili powder or taco seasoningif desired
Optional—add 1-2 tablespoons of cornmeal to thicken
Instructions
Combine all ingredients in your slow cooker and cook on low 6-8 hours. After cooking add a few broken tortilla chips with a dollop of sour cream on top.