Recipe from Michele Reeves of Cincinnati, Ohio
Total Time: 6-8 hrs
4 large, boneless, skinless chicken breasts
1/2 jar medium salsa, 1/2 jar black bean and corn salsa (I use Newman's Own for both)
1 can reduced sodium cream of chicken soup (do not add water)
1 pkg reduced sodium taco mix
1 can black beans, rinsed and drained
1 can drained OR 1 fresh ear of white corn, cut off cobb
1/2 cup sour cream
1/2 cup shredded mexican cheese blend
lettuce/corn chips
1. In crockpot, layer chicken, taco seasoning, soup, salsa.
2. Cook 6 hours, shred chicken with 2 forks. Add beans, sour cream, corn. Cook 1/2 to 1 hour longer.
3. Layer over corn tortilla chips, add add'l salsa, sour cream, shredded cheese.
Yield: Easily 6 servings
Comments: Great over brown rice or in burrito wrap. Very versitle dish. Freezes well.
