Wednesday, August 20, 2014

Tex Mex Crock Pot Chicken

We like Black Bean and Salsa Soup from page 81 in Tastes & Treasures cookbook, compliments of El Chorro Lodge.  Here's another tasty soup. Nothing like hearty, zesty, comfort-food goodness. . .

Tex Mex Crock Pot Chicken

1 1/2 lbs. raw boneless skinless chicken breasts, halved 

1 tsp. ground cumin 

1 tsp. chili powder 

1/2 tsp. garlic powder 

1/2 tsp. onion powder

One 15-oz. can black beans, drained and rinsed 

One 14.5-oz. can diced tomatoes, drained 

One 7-oz. can diced green chiles, drained 

1 cup frozen sweet corn kernels 

1 cup chopped onion 

1 cup chopped bell pepper 

1 tsp. chopped garlic 

1/8 tsp. cayenne pepper 

4 cups reduced-sodium chicken broth 

1/2 cup light sour cream 

1/2 cup shredded reduced-fat Mexican-blend cheese 

 1/2 cup chopped cilantro 

Optional seasonings: salt and black pepper

Season chicken with cumin, chili powder, garlic powder, and onion powder. 

Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. 

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. 

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!

1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein
Thanks to Hungry Girl for recipe