This is one of my favorite crock pot recipes. It’s based on a Guatemalan recipe I learned while working at a little cafe in Bellingham. The owner was from Guatemala as where the coffee beans and several soup recipes. This one is the best! It’s spicy, hearty, healthy, and ridiculously easy to make. I love making this in the fall when I have tomatoes, jalapenos and cilatro fresh from the garden 🙂
- 3 chicken breasts – cooked and shredded
- 1 can black beans – drained
- 1 can of your fav salsa or pico de gallo
- 1 small can of white or yellow corn
- 1 white onion chopped
- 1/2 cup fresh chopped cilantro
- 2 cloves minced garlic
- 1 can stewed tomatoes – chopped
- 2 cans diced tomatoes
- 1 16 oz. can of tomato sauce
- 1 seeded jalapeño – chopped
- 3 tbs lime juice
- Chicken broth – if after a few hours, it doesn’t look very brothy, add some chicken broth.
- Tortilla Chips
- Mexican style shredded cheese
- Sour cream
Prep time: 20 minutes
Cook time: 4-6 hours
Put everything above the line in the crock-pot. Cook in crock-pot on low for 5-6 hours or high for 3-4 hours.
Serve in a bowl with a dollop of sour cream, chips, and cheese.