4 skinless, boneless chicken breasts (or thighs)
1 c. black beans
1 c. diced tomatoes
1 bag of frozen corn (about 1 to 2 cups)
1 c. fat free chicken broth
Chili Powder to taste
Cumin to taste
Salt/Pepper to taste
Ginger (ground or ginger paste)
Garlic powder (or chopped garlic)
1 diced Onion
1 Diced bell pepper

Put all ingredients in a crockpot. Put chicken on the top. Crock pot for 6 hours on high or 10 hours on low. At end of cooking, pull chicken out and shred it and add back to the crockpot and mix well. Serve over rice or pasta or nothing, your choice.

I don't particularly care for really spicy food. The original recipe used cayenne pepper, diced tomatoes with chilies and cilantro. I substituted black pepper & chili powder, added cumin & bell pepper and it is still a pretty good, less spicy southwestern meal. If you like spicy, you can make the changes back to the original recipe.

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user KAIROSGRAMMY.

 

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