• 1 1/2 pounds boneless, skinless chicken breast
  • 2 15-ounce cans Great Northern or navy beans, undrained
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 1/2 cups frozen corn
  • 1 packet taco seasoning
  • One 4 1/2-ounce can chopped green chilies
  • 1 can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup sour cream (goes in at the very end)
  • Montery Jack cheese, green onions or cilantro, for garnish (optional)
  • Tortilla chips, for serving


Place chicken in a 4- to 6-quart slow-cooker. Top with beans, zucchini, pepper and corn.

In a medium bowl, combine taco seasoning, chilies, soup and chicken broth. Pour into slow-cooker, then cover and cook on low for 8 hours or high for 4 hours.

Just before serving, stir to break-up the chicken, then stir in the sour cream.

Top with cheese and garnish with green onions or cilantro, if desired. Serve with tortilla chips.