Chicken Taco Stew
1 Chopped Onion
1 16 oz can Black Beans
1 16 oz can Kidney Beans
1 16 oz can corn (drained)
1 8 oz can tomato sauce (or a can of tomato soup)
2 14.5 oz cans diced tomatoes with chilies
1 1.25 oz packet Taco Seasoning
1-2 boneless skinless chicken breasts (or as much as you want)
Ok, once you have everything rounded up and the onion chopped you are ready to prepare the stew. You take all of the ingredients, except for the chicken, and mix together in your slow cooker. Stir everything together really well and then place the chicken on top. Do not cut it up and it can even be frozen (mine usually are). You just place it on top and put the lid on. Cook on low for 6-8 hours or high for 3-4 hours.
30 minutes before you are ready to eat dinner remove the chicken and shred it. Then return it to the stew and stir. Then let it cook for the remaining 30 minutes.
We like to add cheese and sour cream to our bowls when serving it. You could even eat it with tortilla shops.
I actually found this recipe two years ago when my husband, daughter and I were living in New Mexico and I was trying to lose weight. I had found a web page (www.sparkpeople.com) and that is where I found the recipe. It has fast become one our favorites and we eat it often. There are a lot of good recipes that I have found on Spark People that I will share over time.
I hope that whoever tries this really enjoys it.