Friday, July 25, 2008

Taking it "South of the Border" today!!

I think you all will LoVe my friend Benita's recipe for this yummy stew! This would be perfect for fall/winter, but it is also one of those easy "fix-it-and-forget-it" meals that you can make any time of the year. Enjoy!

Recipe for Today: Crock Pot Chicken Taco Stew
Shout-out: My friend, Benita Chagala

Crock Pot Chicken Taco Stew

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts

Mix everything together in a crock pot except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. (When chicken gets tender and can be shredded easily it is finished). 30 minutes before serving, remove chicken and shred. Return chicken to crock pot and stir in. This is good eaten with cheese, sour cream, or tortilla chips.

P.S. If you make some of this, you better share!! :)


Beth said...

This is almost exactly like our taco soup recipe. It is especially yummy with sour cream (fat free, of course) and tortilla chips. :)

Leah's Kitchen said...

I made a big pot of Taco Soup on Sunday, only I used beef in it. But this way, and making it with chicken, sounds just as easy and delicious! I'm jotting this one down! =)