Ingredients:
4 chicken breasts
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz jar salsa
1 can corn
1 can rinsed and drained black beans
1 cup reduced fat sour cream
Directions:
Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.
I also added some cooked white rice to this to thicken it up because I only had 2 chicken breasts and it was spectacular! It makes a ton so I froze the extra and we ate it another night. I posted this recipe somewhere else and got a lot of different ideas for things to add to it next time. It's really easy and tasty so I will be doing it again.
1 comment:
Mmm sounds yummy!
Do you cook with the crockpot often? We're considering getting one, but I'm just not sure how much I'd use it, and cupboard space is at a premium in our apartment. :D
Post a Comment