1 lb Chicken (cubed) 1 15oz can of Black Beans 1 can of Campbell's Cream of Mushroom soup .25 - .5 packet of McCormick's Taco Seasoning 1 can of Del Monte White Corn 1 16oz jar of Salsa
SparkPeople Sponsored Video
Put all ingredients into a crock pot and cook for about 3 hours or until beans are soft.
After making this recipe a few times, it is important to note that the type of salsa you use is very important. The thicker, saucier salsas tend not to yield as good results. You want a very chunky, thinner salsa. We used the Chi-Chi's brand and it was great. Tried the El Paso brand (saucier) and it wasn't very good.
I'm not understanding how the sodium listed is so high if you're only using 1/4 to 1/2 of a packet and it's divided into 6 servings. That seems to be the sodium content of the entire packet in one serving, even with other ingredients having sodium. Great recipe though! Really delicious!
So glad I made this! I double the recipe, used a combo of boneless skinless thighs and breasts. Even the kids ate it. Served it in a bowl topped the whole wheat toritallas that had been cut in wedges and baked till crisp.
This was really good! I did not have time to crockpot it, so instead I baked it in a casserolle for 45 minutes at 350. It turned out a little soupy but I liked it that way. I can't BELIEVE this is only 3 WW points!