Crockpot Chicken Taco Chili

This recipe came from The Comfort of Cooking 02/20/12...I made few changes because of what I had on hand.

1 (16 oz) can black beans, drained and rinsed
1 (16 oz) can kidney beans, drained and rinsed
2 cloves garlic, minced (I hate mincing garlic and usually prefer to use the press)
1 medium onion, chopped
1 jalapeno, mined (WASH YOUR HANDS)
1 green pepper, chopped
10 oz frozen corn (I had a 14 oz bag and used it all)
1 (8 oz) can tomato sauce (I didn't have any, so I used a can of petite chopped tomatoes, drained)
1 (28 oz) can diced tomatoes, drained (I had a 28 oz can of crushed tomato and used that, undrained)
1 T cumin
1 T chili powder
1 t dry oregano
1 t kosher salt
2 boneless, skinless raw chicken breasts

Combine all of the above ingredients in your crock pot.  Cook on low 6 hours, or high 4 hours.  At the end, shred the chicken and stir it up.

You can garnish with sour cream, cheese, green onions, cilantro, etc.  I bought multigrain tortilla chips to eat with the chili.  Turned out super yummy!