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I am Katy Ives of Katy Confessional and Katy Ives Photography. Pleased to meet you!
I am writing here today because the beautiful Allison B. asked me to share one of my delicious recipes. Let me just say that this recipe is actually my sister-in-law Rachel's recipe, but I adapted it a little bit to meet the preferences of my husband and I, and also the contents of my pantry.
What I love about this recipe is that you make it in a CROCK POT! My favorite appliance! I come home after a long day of school and work, and....Voilà! Done! I hope you enjoy it as much as we did.
Chicken Azteca
Ingredients:
2 cups frozen corn
1 (15 oz.) can black or red beans
1 can cream-of-chicken soup
1 cup chunky salsa, divided
2 cloves garlic, minced
1/2 tsp. ground cumin
3-4 boneless skinless chicken breasts
3/4 cup sharp cheddar cheese, grated.
Hot cooked rice
Instructions:
1. Combine corn, beans, 1/2 cup salsa, cream of chicken soup, garlic, and cumin in a crock pot.
2. Arrange chicken breasts over top (these can still be frozen).
3. Pour remaining 1/2 cup salsa over the chicken.
4. Cover and cook on high for 2-3 hours, or on low for 4-6 hours, or until chicken is tender.
5. Remove chicken; cut into bite-size pieces, and mix back into the mixture in the crock pot.
6. Spoon chicken mixture over hot rice and sprinkle with sharp cheddar cheese.
7. Eat and enjoy your low-stress meal!
(p.s. you don't have to feel guilty for eating this, it is pretty nutritionally awesome... Especially if you use fat free cream of chicken soup, brown rice, and go easy on the cheese.)
Adios Amigos!
1 comment:
Sounds yummy! Thanks for sharing!
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