Time: 10 min. prep + 4 hours cooking
Yield: 8 servings
Recipe from Jamie Cooks It Up!
4 chicken breasts (you may even start with frozen)
1 8 oz can tomato sauce
1/2 of a 6 oz can tomato paste
2 15 oz cans corn
2 15 oz cans black beans
2 15 oz cans kidney beans
2 14.5 oz cans Mexican Stewed Tomatoes
1 Southwest marinade packet (pictured above, enchilada or taco will work as well)
Cheddar cheese and sour cream
Tortilla Chips or Whole wheat tortillas
1. Mix all ingredients except the chicken,cheese, and sour cream and tortillas in the bottom of a large crock pot. If you want it a bit thinner to eat as a soup, then add the liquid from two of the cans. Otherwise drain the liquid from the cans.
2. Place the chicken into the crock pot and cover it up with the sauce.
3. Cook on high for 4 hours. After it has cooked for 3 hours, take the chicken out, shred it and put it back in the crock pot for the remaining hour.