Mexican Recipes with Chicken

Easy Mexican Recipes with Chicken

Looking for a way to eat healthier and maybe shed a few pounds?  Try making Mexican recipes with chicken instead of pork or beef. You can substitute the carnitas in your Mexican food recipes with chicken rather than fattier meats.  When you make Mexican recipes with chicken instead of fatty meats you are saving yourself so many unwanted calories.

Even if you are not overweight, making Mexican recipes with chicken is just a healthier alternative for yourself and your family.  Bring Mexican recipes with chicken to parties and potlucks and watch people not even notice the difference.  Cook your Mexican recipes with chicken and absolutely do not use any lard.  You don’t need lard to have authentic Mexican food.

Best Mexican Recipe with Chicken

Mexican recipes are just better for you when you cook with chicken.   Some of the best  Mexican Recipes with Chicken are made in the crockpot or the slow cooker.  You can set your Mexican food in the morning and have it ready by the time you get home at night. 

Making a  Mexican Recipes with Chicken in the crock pot is quick and easy to do and you will love the easy clean up.  Making one dish  Mexican Recipes with Chicken are a great way to cut back on time in the kitchen.

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.
2. Add taco seasoning, and stir to blend.
3. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
4. Set slow cooker for low heat, cover, and cook for 5 hours.
5. Remove chicken breasts from the soup, and allow to cool long enough to be handled.
6. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
7. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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