1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro
For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions
Place chicken in the bottom of a 6-quart slow cooker. Top with beans, hominy and diced onion. In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is cooked through. Remove chicken and shred. Return chicken to slow cooker along with the chopped cilantro. Stir to combine. Taste and add a little more taco seasoning, if needed. Serve with desired toppings. Serves: 5-6.