Sunday, July 11, 2010

South-of-the-Border Chicken Soup

Well, I dont know about you, but I LOVE a good crock-pot recipe!! Here is one that I found in my grandma's cookbook of collected church recipes. Its by Paula Lee of Lapel IN

2-3 boneless, skinless chicken breasts
15 oz can black beans, rinsed and drained
15 1/4 oz can corn, drained
24 oz jar salsa
tortilla chips
Garnish: sour cream, shredded cheddar cheese

Layer chicken, beans, corn, and salsa into a slow cooker. Cover and cook on low for 6-8 hours, until chicken is done. Using 2 forks, shred chicken and return to slow cooker. Ladle into bowls. Serve with chips and garnish with desired toppings. Serves 6-8.

This is one of the most simple recipes Ive ever made.. use fat free cheese, sour cream, and multi-grain tortilla chips and you have nothing to worry about!!

Make this meal even easier by using Reynolds brand Slow Cooker Liners, found in the foil aisle!! Put it in the crock pot, add your ingredients, and when you eat it all up (because you will), just take the liner out and throw it away. Clean up is a breeze!!