This recipe is one I found in a Quick Cooking magazine a long time ago, too. I did some adapting to make it more friendly for my family. I do find that when everything is done cooking, the chicken tends to have a LOT of juice, so be sure to use a slotted spoon when placing the mixture onto your tortillas. :) This is one of those SOOO simple recipes that is another hit with my family. In fact, when my oldest has one of his best friends over, the first question out of his mouth is if I'm making chicken tacos again, he likes them so much!
1 1/2 pounds boneless, skinless chicken breast halves (about 3 really large or 4 normal sized)
3 Tbsp lime juice
1 tsp chili powder (you can use more, but I suggest if you like it HOT, to use a spicier salsa)
1/4 tsp ground coriander
1/4 tsp ground cumin
1 c. frozen sweet corn kernels
1 14 oz can pinto beans, drained (or black beans)
1 c. chunky salsa
12 flour tortillas (6 inch)
sour cream, shredded cheese, shredded lettuce, chopped tomatoes & taco sauce for toppings
Place chicken in a crock pot.
Combine lime juice & seasonings; pour over chicken.
Cover & cook on low for 5 hours, or until chicken is tender. Remove chicken, cool slightly, then shred & return to crock pot. Stir in beans & salsa; cover & cook on low another 30 min. or until heated through.
Serve on tortillas with additional toppings, if desired.
This recipe originally had no beans, but I think they really add to the total recipe. You can always leave out the corn if you don't care for it. We prefer full flavors to the taste of chili powder, but you can always up the chili powder to a full tablespoon, if desired, but a better option for heat is to use a hotter salsa, or add some chopped jalapenos. :)
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