Ingredients
2 pieces Chicken Breasts
1 jar Roasted Red Peppers
1/2 cup Salsa
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 dash Salt and Pepper to Taste
1 can Black Beans Drained and Rinsed
1/2 cup Cilantro
1/2 cup Onion Chopped
1 piece Avocado Diced
1 piece Juice of 1 Lime
2 cups Cheddar Cheese Shredded
1 bag Tortilla Chips
3 cloves Garlic
Preparation
Place chicken breasts, red peppers, salsa, cumin, chili powder, garlic, salt, and pepper in slow cooker.
Cook on high for 3 hours or low for 6 hours.
When cooked, shred chicken in the slow cooker.
Add beans and mix together.
Cook 1 additional hour.
If it is dry, add additional salsa.
Arrange the chips on a platter, spoon the chicken and bean mixture over them, sprinkle the cheese on top, and put in a broiler for two minutes to melt the cheese.
Add cilantro, onion, avocado, and lime juice on top. Serve.
