Slow-Cooker Shredded-Chicken Nachos | Recipes | WW USA

Ingredients

• 1 Tbsp Ground cumin
• 1 1/2 tsp Ancho chili powder
• 1 tsp Dried oregano
• 1/2 tsp Table salt
• 1 3/4 pound(s) Uncooked boneless skinless chicken breast
• 1 large Red bell pepper, cut into 1 1/2-pieces
• 14 1/2 oz Canned diced tomatoes, petite-variety with jalapenos
• 15 oz Canned black beans, rinsed and drained
• 6 tortilla(s), medium Corn tortilla, 6-inches each
• 6 spray(s) Cooking spray
• 1 1/2 cup(s) Shredded reduced fat Mexican-style cheese blend
• 6 Tbsp Light sour cream
• 1/3 cup(s) Cilantro, coarsely chopped
• 1/3 cup(s), chopped Pickled jalapeño peppers, thinly sliced (optional)
• 1 item(s) Lime, cut into wedges