1 lb boneless skinless chicken breasts
taco seasoning salt
3/4 tp salt
1/2 tp pepper
2 cups water
1-1/2 c chicken broth
1 can (14.5 oz) Rotel tomatoes, undrained
1 small bag frozen corn
1 can (10 oz) tomato paste
1 can pinto beans
1 can kidney beans
1/2 c sour cream (for topping)
1 cup shredded cheddar cheese (for topping)
Tortillia chips
Cook chicken 2 hours in crock pot with a good sprinkling of taco season salt. Then, add the rest of the ingredients. Cook for about 4 hours on low. Serve and top each bowl with sour cream, crumbled tortillia chips and cheese.
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