May 4, 2011

Sante Fe Chicken

Recipe and photo from:  As Good As Gluten
·1 can (apx. 14 oz) chicken broth
·1 can diced tomatoes with green chilies
·1 can black beans, drained and rinsed
·8 oz frozen corn
·3 green onions, sliced
·1 tsp each of cumin, garlic powder, onion powder
·¾ tsp cayenne pepper
·Salt, to taste
·2 large chicken breasts, thawed

Combine all ingredients from chicken broth to salt in crockpot. Salt chicken breasts, lay on top of mixture and cook on low for 7 hours (or high for 4 hours). Remove chicken breasts and shred. Return shredded chicken to crockpot, stir to combine, taste and adjust seasonings.

Serve over rice, tortilla chips, or in tortillas. Top with more green onions, sour cream, cheese, and fresh cilantro.  (We served ours over rice.)

Rate It!
Jen: 7
Kile: 7
Kiley: 6.5
Madee: 6.5
Destrie: ok

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