In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix the wet ingredients on top and set the crock pot on low for 8 hours (or high for 4 hours).
Prior to serving, remove the chicken from the crock pot and shred with a fork. Add the chicken back to the crock pot and add the quarter cup minced cilantro, mix well.
Serve on top of rice and a wedge of avocado and shredded cheese if desired.
Serving: 1cup | Calories: 120kcal | Carbohydrates: 18g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 681mg | Potassium: 571mg | Fiber: 4g | Sugar: 6g | Vitamin A: 868IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg