Monday, December 12, 2011

Crock Pot Santa Fe Chicken

Ok. First of all, I just want to say that I realize this isn't a very pretty picture.  I took it with my iPhone and the sour cream is blobby... but friends... this recipe is SOOOO good! And healthy, AND easy, which is always a plus when it comes to cooking.
I got this recipe from a girl I used to work with.  I put it on my phone, and then forgot about it for a couple months.  I finally remembered it when Jenn was here visiting, and once I tried it, I put it on the "keep" list of recipes.  
So here's what you need:

1 1/2 lbs chicken breast
8 oz diced tomatoes with green chilis
15 oz can of black beans (don't drain!)
8 oz frozen corn (half bag)
1/4 cup chopped cilantro
14 oz chicken broth (fat free)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
Salt and pepper to taste

Here's how you make it:
Dump everything in the Crock Pot and cook on low for 10 hours, or on high for 6 hours. Before serving, shred chicken in the Crock Pot.

Easy right?  You can either eat this as a soup the way it is, or you can put it into taco shells with grated cheese, avocado slices, and sour cream on top (see picture).  There you have it, an easy, yummy, healthy dinner!


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