Chicken Tortilla Stew

This recipe, (barely) adapted from my nutritionist's website, was not what I expected; it was even better! It reminded us all of Taco Soup, but easier and maybe even yummier. It suggested serving over brown rice. Instead, we served it in bowls with tortilla chips. YUM, YUM, YUM! The leftovers were amazing too! Oh, and so simple! I didn't even have to have chicken thawed!

1.5 pounds frozen boneless, skinless chicken breasts
1 can black beans, drained (15 oz)
1 can diced tomatoes, partially drained (15 oz)
1 jar salsa (16 oz)
8 oz. whole fat cream cheese
tortilla chips

Put frozen chicken in slow cooker. Cover with black beans, tomatoes, and salsa. Cook on high for about 5 hours, or until chicken is cooked.
Thirty minutes before serving, place block of cream cheese on top.
Immediately before serving, stir to incorporate cream cheese into sauce. This will cause the chicken to shred.
Serve with tortilla chips crushed on top.

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