I found the original recipe on Pinterest. I didn’t need to make such a big pot, so I halved it & made a few tweaks.
This recipe would be really easy to make vegan. Eliminate the chicken & use veggie broth.
- 1 boneless skinless chicken breast
- 1 can chicken broth
- 8 oz tomato sauce
- 10 oz Rotel tomatoes
- 1 can black beans, rinsed & drained
- 3/4 cup frozen corn
- 2 cloves garlic, minced
- 1/2 cup quinoa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper
Put everything in your crock pot. Cook on low for about 6 hours. Remove chicken, shred, & return to crock pot.
Serve with shredded cheese & guacamole.
- 1 ripe avacado, peeled, seeded, & sliced
- 1 roma tomato, chopped
- 1 large or 2 small cloves of garlic, minced
- 2 tablespoons lemon juice
- salt, to taste
- onion powder, to taste
Put ingredients in food processor & blend until smooth.
cooked quinoa or uncooked?
How many servings does this make?
My husband & I each had a bowl for 2 meals, so I would say 4 servings.
I made this for super tonight and it’s delicious!!! Just amazing! My family gobbled it all up.
Can I use diced tomatoes in lieu of Rotel?
Absolutely! Salsa can be used as well.
Great, thank you!
We made this tonight and it is amazingly delicious!!!!
What size can of chicken broth please?
Between 14-16 oz. If I don’t have a can of chicken broth, I use 2 cups of water with 2 teaspoons of bouillon.