Ingredients:4-6 Chicken Breasts
1- Can Fire Roasted Diced Tomatoes (Don't have this? Use Rotel (diced with green chiles). Don't have that? Use whatever tomatoes are in your pantry, and then add a little cumin and chili powder to the mix)
1 - pkg taco seasoning (Don't have this? Add some cumin, garlic powder, onion powder, chili powder, etc or use a different seasoning pack that has similar flavors. Tonight I used fajita seasoning because that's what I had)
1 - Can Black Beans, rinsed (Don't have this? Use different beans, or sub corn. Frozen or fresh work too)
1/2-C Diced Green Peppers (Don't have this? Skip it. Use whatever vegetables you do have. Use an onion. It's just to give it a little crunch. Celery could work too)
Directions:
Dump it all in. Cook on low for 4-6 hours. Break up chicken along the way. I always serve with a packet of Kroger or Wal-Mart brand Spanish Rice. Some nights we just eat the rice and chicken together, some nights we put both on tortillas with sour cream and cheese and make burritos. Just depends on what we have and what I'm in the mood for. Would probably be good on taco shells as well. You could also put 2 servings with rice in a pot and add 2 C of water and 1 chicken bullion cube (maybe some hot sauces and some extra salt/cumin/garlic powder) and make a chicken tortilla style soup with leftovers (pictured in a bread bowl).
Makes 6 Servings
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