Welcome to my series where I make easy meals for my son to store his freezer in college.
Episode 2 is this Santa Fe Chicken. It is a delicious meal that he could just take out of the freezer and throw in his crockpot.
I like to serve it with some rice and even some sliced avocado. A super simple, easy and healthy meal.
Santa Fe Chicken
Ingredients
(Serves 5)
1 ⅓ lbs. Chicken Breast
½ cup Canned Corn, rinsed
3 Red and Yellow Peppers, sliced thinly
3/4 cups Black Beans, drained and rinsed
½ Red Onion, sliced thinly
½ cup Chopped Cilantro
2 tsp. Diced Green Chilis
8 oz. Diced Canned Tomatoes
1 Lime, juiced
¾ tsp. Cumin
¼ tsp. Chipotle Powder
½ tsp. Onion Powder
½ tsp. Garlic Powder
½ tsp. Smoked Paprika
¾ tsp. Salt
¼ tsp. Pepper
¼ cup Low Sodium Chicken Broth
Topping of choice
Method
Add all of the ingredients to a Ziploc bag except the chicken broth. Tightly seal and move the ingredients around the bag to mix slightly.
Label and freeze.
When ready to use defrost completely. Add to a crockpot with ½ cup of chicken broth. Mix the ingredients and cook on high for three to four hours. Remove the chicken and shred with two forks. Add the chicken back to the crockpot. Mix and cook for 15 more minutes.
Serve on top of some rice. I like to add some sour cream or plain Greek yogurt and sliced avocado. You can even serve with some tortillas.