3 chicken breasts
1 small can diced green chilies
1 can pinto beans
1 packet chicken taco seasoning (McCormick)
1 cup water
1 tbsp. olive oil
salt and pepper
juice of 1 lime
tortilla chips

Combine all ingredients (except chips) in Crock-Pot. Cook on low for 5 hours. After 3 hours shred chicken with two forks.

Optional Toppings:

lettuce
tomatoes
guacamole
dairy sour cream
salsa

Serve over tortilla chips with optional toppings: lettuce, tomatoes, guacamole, dairy sour cream and salsa.

Submitted by: Lacey Platt