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

INGREDIENTS

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

DIRECTIONS

Add all ingredients to crockpot & stir.

Cover & cook on high heat for 3 hours.