Mexican food with a twist


Hello 🙂 I hope you had a great weekend. I know I did! Okay so let me ask you a question, what do you like to eat besides American food? I’ll tell you what mine is Mexican, and my favorite dish is fajitas with chicken. I also like soup. If you are the same as me, then I want to share with you on how you can make chicken fajita soup assistance provided by your crockpot/slow cooker. Here is the recipe:

Slow Cooker Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
two (10.75 oz) cans condensed cream of chicken soup
one cup salsa
2  C. frozen corn
one (15 oz) can of black beans
1½ cups water
One tsp ground cumin
½ tsp dried cilantro
One cup shredded cheddar cheese

Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips

Directions

I sprayed my slow cooker with non-sticking cooking spray. Added the chicken to the bottom of the slow cooker. In a medium sized mixing dish, stir cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour mixture over the chicken. Cook on low for four-six hours. Take the chicken and tear apart with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about fifteen minutes. Serve with your favorite toppings.

Thank you so much for reading today’s post. I hope and pray that with my courage to cook with limitations inspires you to try. 🙂

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Recipe adapted from The Recipe Critic 

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