Slow Cooker Burrito Filling

🧂 Ingredients

• 1 pound cooked chicken, cut into bite-sized pieces or shredded
• 1 10 3/4 oz can condensed cheddar cheese soup
• 1 4.5 oz can chopped green chiles
• 1 15.25 oz can whole kernel southwest corn with poblano and red peppers

  drained
• 1 teaspoon garlic powder
• 2 tablespoons chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon minced onion
• ½ teaspoon red pepper flakes
• 2 tablespoons chopped fresh cilantro
• 1 14 oz can pinto beans, rinsed and drained
• 1 14 oz can black beans, rinsed and drained
• 12 flour tortillas

  warmed
• chopped lettuce
• chopped tomato

Instructions

• 1 Stir chicken, soup, corn, garlic powder, chili powder, minced onion, salt,
  pepper, red pepper and cilantro into slow cooker. Cover and cook on low for 3
  hours.
• 2 In the last half hour of cooking, add beans; stir to mix through. Spoon into
  middle of tortillas, add tomatoes and lettuce and roll up.

Nutrition Info