Ingredients
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2 -3 large boneless skinless chicken breasts
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1 (10 1/2 ounce) can low-fat cream of mushroom soup
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1 (10 1/2 ounce) can low-fat cream of chicken soup
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0.5 (10 1/2 ounce) soup can water
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1 cup salsa
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1 (15 ounce) can black beans, drained and rinsed
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1 (4 ounce) can diced green chilies
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1 teaspoon chili powder
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1 teaspoon cumin
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1/4 teaspoon cayenne pepper
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1 1/2 cups shredded low-fat monterey jack cheese
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shredded lettuce
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tortilla
Instructions
- In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
- Cook on LOW 6 hours.
- Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
- Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.