Chicken chili

Chicken Chili 

Boneless, skinless chicken breasts or tenders - about 2.5 lb
2 cans diced tomatoes ( I used 1 can fire-roasted and 1 can petite diced)
3 cans beans ( I used black beans, red kidney beans and pinto beans)
4 cups broth
1 can diced green chilies  (omit if you use diced tomatoes with chilies)
Sour cream, green onions and grated cheese for toppings

Combine everything except the toppings in a large slow cooker. Cook on low 4-6 hours until chicken is cooked through. Remove chicken and shred or cut into bite size pieces.  Return to soup and ready to serve with desired toppings.

12 servings
Weight watcher freestyle points - 1 per serving plus any points from the toppings.