• Heat oil in a large nonstick skillet over medium-high heat. Place peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander in skillet; cover. Cook, stirring, for 6 minutes.

  • Transfer vegetables to slow cooker; add chicken, beans and broth. Cover; cook on HIGH for 4 hours or on LOW for 6 hours.

  • Remove chicken with a slotted spoon. Check liquid for bones. Stir in remaining 1/2 teaspoon each cumin and coriander, lime juice and salt.

  • Shred chicken meat; stir into slow cooker. Serve with sour cream and cilantro, if desired.

Nutrition Facts

440 calories; 8 g total fat; 106 mg cholesterol; 824 mg sodium. 38 g carbohydrates; 52 g protein;