Cooking with no kitchen - Mexican Chicken Chili

I was so proud of myself because I'd found a recipe, made a grocery list, and got what I didn't have at home already...but when I went to make dinner I couldn't find the recipe anywhere!  I did some guessing and threw a bunch of stuff in a crock pot hoping for the best.  HOLY COW!  One of our favorite new recipes!   So healthy, so easy, and so delicious.  I wasn't sure what exactly it was going to be like - would it need to be rolled in a tortilla?  Eaten like soup?  The reason we ordered pizza?  I was so pleased to find it turned out like a PERFECT chili - the perfect amount of broth with tons of flavor.

Mexican Chicken Chili
Ingredients:
-3 fairly large boneless skinless chicken breasts (I think it was about 1.4 lbs)
-can of black beans, drained (we always use low sodium)
-can of kidney beans, drained (again, low sodium)
-can of corn, drained 
-7 oz can of mild diced green chiles
-28 oz can of petite diced tomatoes, drained
-can of tomato sauce
-packet of taco seasoning
-any toppings you like (shredded cheddar, avocado chunks, onion, etc)

Place the chicken on the bottom of the crock pot, and dump each ingredient in on top.  Once all ingredients are in, mix it up (don't worry about getting it under the chicken, just about mixing the other ingredients together), and cook on high for 4 hours. 

Open the lid and with forks, pull apart all the chicken - it should shred very easily.  Let it cook on low or warm for another 15 - 20 minutes.  Serve with toppings of your choice (we are reduced fat cheddar fans, ourselves, but next time I'm trying avocado, too) and ENJOY!

Again, kitchen renos call for paper/plastic products.
I bet it tastes even BETTER using real bowls and spoons :)