Chicken Santa Fe

Chicken Santa Fe is probably my second-most requested recipe–just because it’s a simple, flexible meal that is ridiculously healthy. It’s a great way to use up left-over chicken (or turkey!), but if you want to use raw chicken you can just pop everything in the crock-pot in the morning and come home to a finished meal.

If you’re a vegetarian, just get rid of the chicken and add one extra can of black beans and corn, OR about two cups of cooked rice. It’s really yummy that way, too.

So here’s how to do it, as demonstrated by Carter:

Start with one 28 oz. jar of salsa.

(I was out of salsa, so I just dumped in some paprika, cilantro, and a can of green chiles–chili powder would work, too.)

Add one can of black beans, drained and rinsed.

And one can of corn. (I think canned corn is gross, so I use frozen.)

Add two to four cups of cooked chicken or turkey. (If you’re cooking this in your crock pot, two pounds of boneless, skinless breasts or thighs is the way to go.) If you don’t have any cooked chicken, you can always used canned.