Southwest Santa Fe Chicken

Plated

You simply can’t go wrong with chicken, but I think it is as equally easy to routinely prepare it the same way every time. I’m always looking for new ways to jazz up chicken dishes and this is one of them. The ingredients are healthy, and the preparation is so simple, you can make this several hours in advance. This is one of our “Time Saver” recipes and it has a very mild mix of flavors with a southwestern flare. I usually serve this over rice (see recipe for Mexican Rice) but if you are watching your carbs, it makes a warm and hearty soup all by itself! An additional can of chicken broth may be added for a soup.*

Southwest Santa Fe Chicken

2-3 large chicken breasts 1 ¼ to 1 ½ lbs.
1 14.5 oz. can diced tomatoes
1 15oz. can black beans (rinsed & drained)
1 8 oz. bag frozen corn
¼ cup fresh cilantro, chopped
1 14.5 oz. can fat free chicken broth *
3 green onions chopped
5 tsp. The Zesty Moose Twigs n’ Stix Southwest Seasoning. Plus additional seasoning for chicken preparation (see below)
1 ½ C. Rice (optional)

Ingredients

Method:

Seasoned Chicken

Drizzle olive oil and lightly season both sides of chicken using the Twigs n’ Stix Southwest Seasoning.

Baked

Cover and bake in the oven for 2 hours at 250 degrees. Let chicken cool completely.

Shreaded Chicken

Using two; forks shred the chicken.

In Cooker

Combine all ingredients into a slow cooker and add 5 tsp. of Southwest Seasoning. Cook on high heat for 2 ½ hrs. Serve over rice or add crushed tortilla chips for a tasty soup!

Plated

Yield: 6 servings

Total Time: 5 Hours

Prep Time: 30 Min.

Cook Time: 4 1/2 Hours

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Filed under Main Dishes/Entrees`, Soups

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