Ingredients

• 1-1/2 pounds boneless, skinless chicken breast
• 15.5 ounces low-sodium canned dark red kidney beans
• 15.25 ounces low-sodium canned white corn
• 15.5 ounces canned yellow hominy
• 1 cup canned low-sodium diced tomatoes with green chilies
• 1/2 cup onion
• 1/2 cup green bell peppers
• 1 garlic clove
• 1 medium jalapeno
• 1 tablespoon package McCormick 30% Less Sodium Taco Seasoning^®
• 2 cups low-sodium chicken broth

Preparation

1. Drain and rinse kidney beans, corn and hominy.
2. Chop onion and green peppers; dice garlic and seed jalapeño pepper.
3. Place chicken in the bottom of a large crock-pot and top with all remaining ingredients.
4. Cover crock-pot and cook on high for 1 hour. Turn heat to low and cook for an additional 6 hours.
5. Shred chicken with a fork and mix to combine ingredients.
6. Portion into 1 cup servings and enjoy.

Helpful hints

• Sodium content varies between brands. Compare several cans and select the products with the lowest amount of sodium per serving.
• This is a thick soup, so you may need to add some low sodium chicken broth when reheating leftovers. Serve over steamed rice if desired.