I am forever looking for healthy dinner ideas for my family, and this recipe for Santa Fe Chicken is one of my new favorites. My friend Magda posted the recipe (originally from Skinny Taste) on her blog and recommended it, and we have had it for dinner a few times since. It is one of my favorite weeknight dinners.
This recipe is fantastic over rice or as a filling for tacos, which is our favorite way to eat it.
Oh, and did I mention this is made in a crock pot? Just throw everything inside, head out for the day, come home, and dinner is done!
It is filling, healthy, and if you don’t add things like cheese and sour cream, an entire cup of the filling has only 190 calories.
I eat about half a cup of filling on a small flour tortilla with reduced fat (Sargento) shredded Mexican cheese and some homemade guacamole. And if you’re feeling spunky, throw in a margarita. 🙂
Recipe originally Skinny Taste
4 boneless skinless chicken breasts
14 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tablespoon taco seasoning
salt to taste
Directions:Combine all ingredients except for chicken into the crockpot and give it a good stir. Season chicken breasts with some salt and lay them on the top of the mixture.
Cook on low for 10 hours or on high for 6 hours. A half an hour before dinner time, remove the chicken, shred it (this will just take a second) and place it back in the crock pot. (If you are serving this as tacos, you may want to remove some of the liquid before placing the shredded chicken back inside. Taste it and adjust seasoning if needed.
Serve over rice, or in a tortilla. Enjoy!