Recipe: Mexican Style Chicken Chili

Ingredients:
4 boneless/skinless chicken breasts
1 (16 oz) jar of salsa (homemade if you prefer)
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 (11oz) can mexi-corn (or regular corn)
1 (15 oz) can pinto beans, rinsed

Directions:
Combine all ingredients. Cook on low 6-8 hours. Shred chicken & serve. Good with low fat cheddar cheese or sour cream to top it off.