Mexican Street Corn Chicken

 

Ingredients 

  • 1.5 lbs. boneless skinless chicken breast, cut into bite sized pieces
  • 1 cup chicken broth
  • ½ cup diced onion
  • 2 jalapenos, diced
  • 1 Tbsp. minced garlic
  • 30 oz. southwest style corn, (two 15-oz. cans) drained
  • 15 oz. can black beans, drained and rinsed
  • 8 oz. cream cheese
  • 2 tsp. chili powder
  • 2 tsp. lime juice
  • 1/2 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. tajin seasoning, plus more for serving

For Serving

  • ¼ cup queso fresco
  • ¼ cup chopped cilantro
  • Lime wedges for serving

Instructions 

  • Place the chicken, broth, onion, jalapeno, garlic, corn, beans, cream cheese, chili powder, lime juice, salt, cumin, tajin in the slow cooker.
  • Cook on high for 4 hours or low for 5-6 hours.
  • Stir and serve with queso fresco, cilantro and lime wedges.

How to Serve

  • Serve over rice for a heartier meal. Add the chicken into tortillas or make burrito bowls.
  • You can even serve it as a dip with tortilla chips at parties—just set it to warm and let guests scoop it up!
  • Top each portion with more cheese and cilantro.

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