Friday, December 10, 2010

2 Mexican Black Bean Bowl

As you can tell from my meal choices, we love Mexican food! This is a wonderful, hearty, warm-you-up-on-a-cold-winter-night kind of soup! AND if you don't add the toppings, it is just chicken and vegetables!  Pretty healthy! :-)
4 Bone-in chicken thighs, skinned
1 cup finely chopped onion
1 can (14 oz) fat-free chicken both
1 can (14 1/2 oz) diced tomatoes with Mexican seasoning or diced tomatoes with green chilies, undrained
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 can (4 oz) chopped mild green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Optional toppings: sour cream, sliced avocado, shredded cheese, chopped cilantro, fried tortilla strips
1. Coat Crock-Pot slow cooker with nonstick cooking spray. Add all ingredients, except toppings. Cover; cook on HIGH 3 to 4 hours or until chicken is done.
2. Remove chicken with slotted spoon. De-bone and chop chicken. Return to Crock-Pot slow cooker and stir well. Serve in bowls. Top as desired.
Note: To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken, discarding skins and towels.
Rival Crock Pot Incredibly Easy Recipes
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