In a slow cooker, combine beans, chicken broth, tomatoes, chilies, 4 oz salsa, chicken, 1/2 cup corn, 1/2 tbsp parsley, 1/2 tsp cumin, and 1/8 tsp pepper. Cook on low 3-4 hours until the chicken is easily shreddable.

Shred chicken with mixer attachment, add back to mixture.

Add everything to Pyrex container and freeze.

When preparing, thaw overnight. Make rice. Heat up in Dutch oven. Serve with tortillas, lettuce, salsa, and shredded cheese.