Wednesday, February 26, 2014

Nacho Cheese Chicken Stew

We had a beautiful weekend this past weekend -- 60 degrees in Baltimore in February.  WHAT?!  But, Im glad that I made crockpot food for lunch this week because holy crap, it's been ideal.  We're back to the stupid cold weather and the stupid snow.

I really have been enjoying eating this this week.  It's warming and filling and tasty.

Recipe from Skinny Kitchen
Yields 6 servings
278 calories per serving

1 lb chicken breasts, cut into small pieces
2 14.5 oz cans Mexican-style stewed tomatoes
15 oz black beans, rinsed & drained
1 c onion, chopped
10.75 oz Light condensed cheddar soup
1 c frozen corn
1/4 c salsa

Add all ingredients to crockpot & stir.
Cover & cook on high heat for 3 hours.

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