Mexican Chicken Stew

This is a great recipe to make for large parties or to share.  You can also freeze it for about a month without the beans getting too mushy.  It's fairly inexpensive and it goes in the crock pot! I'm giving you the regular size recipe, but you can double, triple, whatever as needed.  You can also add an extra can of tomatoes if you like yours with more broth and less chunk.

1lb boneless, skinless chicken breasts
1 can pinto beans drained
1 can black beans drained
1 can white shoepeg corn drained
1 can rotel tomatoes
1 can diced tomatoes
1 cup chicken broth

Dice and cook the chicken in a skillet and drain.  Put all the other ingredients into your crockpot.  Add the chicken and simmer on low for 4-6 hours.  I serve this over brown rice, but you can serve it with cornbread or tortilla chips too.  Add some sour cream and a sprinkle of cheese if you like!