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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Santa Fe Chicken Recipe

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This recipe for Santa Fe Chicken is from Toolson Davis Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24oz (1 1/2 lbs) Chicken Breast
14.4 oz diced tomatoes with mild green chilies
15 oz can black beans (rinsed and drained)
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
cayenne pepper (to taste
salt to taste
Directions:
Directions:
1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, chili powder, cayenne pepper and salt to taste in the slow cooker.

2. Season chicken breast with salt and lay on top.

3. Cook on low for 8-10 hours or on high for 4-6 hours.

4. Thirty minutes before serving, remove chicken and shred.

5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.

6. Serve over rice or tortillas and with your favorite toppings

Instant Pot Method:

1. Cook high pressure 25 minutes, quick or natural release
Number Of Servings:
Number Of Servings:
Serving size 3/4 cup

 

 

 

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