1 lb. boneless chicken breasts, cubed 1 can (14.5 oz.) low sodium chicken broth 1 can (15.25 oz.) sweet corn, drained and rinsed 1 can (10 oz.) diced tomatoes with green chilies 1 can (4.5 oz.) chopped green chilies 1 tsp. cumin 1 C. salsa 2 T. cilantro
Rinse and sort beans. Place in a medium bowl; add enough cold water to cover. Let stand overnight. Drain beans and rinse. Place beans and next 7 ingredients (chicken through salsa) into a 4-quart slow cooker and mix well. Cook on high 6-8 hours or until chicken is no longer pink and beans are tender. Sprinkle with cilantro and serve.