Ingredients

1 (16-oz.) jar chunky salsa (mild or medium)

3 c. chicken broth, reduce sodium

2 Tbsp. Mexican Blend Seasoning*

1 (15-oz.) can kidney beans, drained and rinsed

1 (15-oz.) can black beans, drained and rinsed

2 (16-oz.) bag frozen corn

1 pound chicken breast (boneless, skinless)

Optional toppings: shredded cheese, yogurt

*See recipe in newsletter. Can substitute for low-sodium taco seasoning to taste.

Directions

Slice the chicken into strips and place in slow cooker (at least 3-quart size). After canned items are drained and rinsed (except salsa), place all the remaining ingredients in the slow cooker. Cook on low for six to seven hours or high for four hours. Shred the chicken with two forks until bite-sized. If desired, top individual servings with a pinch of shredded cheese and a dollop of yogurt.

Makes 10, 1 cup, servings.

Per Serving: about 210 calories, 2.5 grams (g) of fat, 30 g carbohydrate, 19 g protein, 8 g fiber and 530 mg sodium