I love this recipe! Like full blown, “I make it almost every week” kind of love affair.
I still can’t decide if you can call this a soup… but it is delicious just on it’s own! You can also pair it with a tortilla or some brown rice for a yummy, easy crockpot dinner! There will be leftovers too, hello lunches at work!
God bless the crockpot and mexican cuisine!
Chicken Santa Fe – Roya style
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
1 package of frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
1/2 of onion – chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
optional toppings: avocado, sour cream, cheese, green onion, black olives, shredded lettuce, hot sauce, lime
Combine all ingredients (but the chicken) in the crockpot
Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.