2
chicken boneless skinless chicken breasts
2 cans Ro-Tel (lime & cilantro or regular)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn (drained)
1 onion, chopped or 1/2 - 3/4 c. dryed onion
2 cans chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
2 cans Ro-Tel (lime & cilantro or regular)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn (drained)
1 onion, chopped or 1/2 - 3/4 c. dryed onion
2 cans chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
chopped avacado
fresh limes
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 8 hours. Before serving remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.
Serve with chips, sour cream, cheese, avacado, and fresh limes. - Tricia
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 8 hours. Before serving remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.
Serve with chips, sour cream, cheese, avacado, and fresh limes. - Tricia
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