Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes1 cup chopped onion3 tablespoons canola oil1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 cup frozen corn1 teaspoon salt1 teaspoon ground cumin1 teaspoon minced garlic1/2 teaspoon celery salt1/2 teaspoon ground coriander1/2 teaspoon pepperOptional: Sour cream and shredded cheddar cheese
Preparation
In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired.
