A friend told me about this recipe from Iowa Girl Eats, and I finally got around to trying it a few weekends ago. The flavor is PHENOMENAL and it can be eaten as a soup or as a main dish (by draining the broth and serving over rice or in tortillas). We had it over rice (delicious) and over tortilla chips as nachos (even more delicious)!
·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, dried cilantro, 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.
I've also shared this recipe on: Seasonal Sundays, This Week's Craving