Ingredients
1 pound boneless skinless chicken breasts2 teaspoons chili powder2 tablespoons lime juice1-1/2 cups frozen petite corn (about 5 ounces), thawed1-1/2 cups chunky salsa1-1/2 cups (6 ounces) finely shredded cheddar cheese1 medium sweet red pepper, finely chopped4 green onions, thinly slicedMinced fresh cilantroBaked tortilla chip scoops
Preparation
Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low 3-4 hours or until tender.
Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low 30 minutes or until heated through, stirring occasionally.
Transfer to a large bowl, if desired. Stir in cheese, pepper and green onions. Sprinkle with cilantro; serve with tortilla scoops.
