1 tablespoon oil
1 green bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 pound cooked chicken, shredded
1/8 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon chili powder
1 can (7 ounces) salsa verde
1 can (10 ounces) rotel tomatoes
1 can (15 ounces) mexican style charro beans, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) mexicorn
juice of 1 lime
shredded mexican blend cheese
Saute green pepper, onion, and garlic in oil until tender.
Place sauteed vegetables in crock pot.
Add cooked chicken to sauce pan and brown slightly.
Add cumin, pepper, and chili powder to chicken.
Place chicken in crock pot.
Add salsa verde, tomatoes, beans, and corn.
Squeeze lime juice over all.
Warm in crock pot on low heat for about an hour or until ready to serve.
Set out picante sauce, cheese and sour cream for topping.
Serve up with a slotted spoon onto fresh flour tortillas and enjoy!
I couldn't find a recipe for what a wanted to make tonight, so I made it up! I wanted a mexican style filling that I could prepare ahead and keep warm in the crockpot. On busy nights when my family comes home at all different times it will be ready when they are!
It is on the spicy side...yum!