Sante Fe Chicken

This chicken is great over brown rice, with toppings such as salsa, guacamole, sour cream and/or cheese and a few tortilla chips on the side to keep the kids happy!  When I am looking to save some calories, I skip the rice and the chips and have it over a bed of greens, taco salad style.

  • Boneless, skinless chicken thighs, 24 ounces
  • Canned black beans, drained and rinsed, 3.5 cups (2 cans)
  • Frozen corn, thawed, 2 cups
  • Unsalted/no salt added diced tomatoes, 3.5 cups (2 small cans), undrained
  • Diced green chiles (I love the hatch valley flame roasted ones by 505 Chile from Costco!  I keep a jar in the fridge all the time to add to stuff for flavor and spice), 1/4 cup
  • Diced bell peppers, 2-3 of your choice (green, red, yellor or orange)
  • Cumin, dried, 2 tsp
  • Cilantro, dried, 2 TB
  • Garlic powder, 2 tsp
  • Cayenne pepper, 1/2 tsp
  • Salt, 1/2 tsp
  • Black pepper, 1/4 tsp

Optional Toppings for Serving:

  • Sour cream (or plain greek yogurt)
  • Sliced green onions
  • Shredded cheddar
  • Salsa
  • Tortilla chips

Stove Top Directions:

Brown chicken thighs for 2-3 minutes on each side in a lightly oiled pan large enough to add all ingredients to.

Mix together remainder of ingredients and pour over chicken.  Bring to a boil, reduce heat and simmer until chicken is cooked through, flavors have blended and sauce has thickened, 20-30 minutes.  Remove chicken, shred and return to pot if desired.

Crockpot Directions:

  1. Place chicken in the bottom of slow cooker.
  2. Combine remaining ingredients and pour over chicken.
  3. Cook on high for 4 hours.  Stir and/or shred chicken if desired.
  4. Serve over rice, on salad, in a tortilla – however it sounds good to you!

 

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