Follow these steps for perfect results
black beans
drained and rinsed
corn
drained
thick & chunky salsa
boneless skinless chicken breasts
cut into chunks
salsa
cornstarch
mixed with
cold water
a little
cream cheese
cut into chunks
shredded cheddar cheese
as desired
Drain and rinse black beans.
Drain corn.
Place black beans, corn, and 1 cup of salsa in the bottom of the crock pot.
Cut chicken breasts into chunks.
Place chicken chunks on top of the bean and corn mixture.
Pour remaining 1/2 cup of salsa over the chicken.
Cook on high for 3 hours.
Mix cornstarch with a little cold water.
Stir cornstarch mixture into the crock pot.
Add cream cheese chunks and stir gently.
Continue cooking on high until the cream cheese is melted.
Serve over rice, with or without shredded cheddar cheese.
Expert advice for the best results
Add a can of diced tomatoes for extra flavor.
Adjust the amount of salsa to your preferred spice level.
For a thicker sauce, use a little more cornstarch.
Everything you need to know before you start
10 minutes
Can be prepped the night before.
Serve in a bowl garnished with cilantro and a dollop of sour cream.
Serve over rice
Serve with tortilla chips
Serve in lettuce wraps
Pairs well with the Southwestern flavors.
A crisp white wine complements the dish.
Discover the story behind this recipe
Reflects the fusion of Native American and Spanish culinary influences.
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