Equipment
- Crock Pot
- Dutch Oven
Ingredients
- 2 Chicken Breasts
- ½ t Salt, Pepper, and Garlic Powder
- 2 Cans Cream of Chicken Soup
- 2 C Corn
- 1 C Black Beans
- 1 C Salsa
- 2 C Water
- 1 t Cumin
- 1 t Chili Powder
- 1 C Shredded Cheese
- 1 t Cilantro
Toppings
- Shredded Cheese
- Sour Cream
- Tomato
- Avocado
- Tortilla Chips
Instructions
For the Crock Pot
- Season the chicken breasts with salt, pepper, and garlic salt
- Add to the crock pot
- Mix the rest of the ingredients together in a bowl (except for the cheese and cilantro) then pour over the chicken
- Cook on low for 4-6 hours and then remove the chicken, shred and add back in. Then stir in the cheese and cilantro cooking for 15 minutes
- Add to a bowl and top with your favorite fixings!
For the Dutch Oven
- Season the chicken breasts with salt, pepper, and garlic salt
- Heat some oil in the dutch oven and then sear both sides of the chicken till golden (3 mins per side)
- Mix the rest of the ingredients together in a bowl (except for the cheese and cilantro) then pour over the chicken, bring to a simmer and cook for 2 hours
- Then remove the chicken, shred and add back in. Then stir in the cheese and cilantro cooking for 15 minutes
- Add to a bowl and top with your favorite fixings!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!