My kids used chips to dip into this recipe (of course, because that’s what kids do, they dip). I had mine straight up with a dollop of Daisy sour cream on top, and chopped cilantro. We have some leftovers, so we tossed it in the freezer for later.
I’m so glad I found this recipe. My family loves it and I know your will too! Enjoy!
Ingredients
1 can (11-ounce) Rotel
32 ounces Swanson’s chicken broth
1½ pounds Tyson chicken breast
12 ounce bag Bird’s Eye frozen corn
1 can Bush’s black beans, drained and rinsed
1 tablespoon McCormick chili powder
1 teaspoon McCormick coriander
½ teaspoon McCormick dried cilantro
½ teaspoon McCormick oregano
1½ cups Kraft shredded cheddar cheese
1 cup Daisy sour cream
2 tablespoons Bertolli olive oil
1 red onion, diced
1 bell pepper, diced (red or green)
3 garlic cloves, minced
Instructions:
Place Rotel, chicken broth, chicken, corn, black beans, and spices to your crock pot. Season with salt and pepper, to taste.
Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat. Add cheese and sour cream to slow cooker, stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about ½ hour.
While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to crock pot just before serving.
Quick Tip: Serve with sour cream, salsa, avocado, or cilantro!
Thank you to Kitchen Meets Girl for this awesome recipe.
