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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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This can be prepared in a crock pot or on the stove. I would suggest not adding the chicken until the last hr or so to prevent over cooking. Ingredients:
1 cup onion, chopped |
2 tablespoons hot peppers, chopped |
1 (15 1/4 ounce) can corn (drained) |
1 (15 1/4 ounce) can pinto beans (rinsed and drained) |
1 (15 1/4 ounce) can black beans (rinsed and drained) |
1 (24 ounce) can diced tomatoes |
1 (16 ounce) jar salsa |
1 (1 1/4 ounce) package taco seasoning (reduced sodium) |
cumin |
salt & pepper |
1 lb chicken breast, cut into bite size pieces |
1/2 cup cilantro, chopped |
Directions:
1. Sweat onions until soft.
2. Add jalopenos, continue to cook for a minute or two.
3. Add corn, both beans, tomatoes, salsa, seasonings.
4. Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
5. Add chicken, simmer until chicken is cooked through.
6. serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.
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