Salsa Chicken (Our Mexican Chili)

Another Meal from Pinterest.  This recipe sounded good.  But my DH has a low tolerance for spice, so I had some concern.

The original recipe is from another blog and looked great.  But, I always have to tweak it.  I had the cream of chicken soup, but I accidentally used it another recipe the night before!!  Yikes!  Next time, I should post-it note a special ingredient so it doesn't get used.

Ingredients

1 pound boneless skinless chicken breasts
1 can vegetarian broth (100% fat free - this is almost all I buy)
1 cup salsa (I had 1/2 container of the Newman's Own Black Bean & Corn Salsa Medium & 1/2 container of Pace Medium Salsa)
1 package taco seasoning
1 bag frozen corn
1 can black beans (rinsed and drained)

Directions

1. Put chicken, broth, frozen corn, black beans, and salsa in slow cooker.
2. Sprinkle taco seasoning over everything.
3. Cook on low for 6 hours.


It was a little more like chili.  But we loved it.  We served it with Tostitos Baked Scoops.

5 out of 5 stars from us. 

My DH actually said it was the best chicken chilli recipe we have ever made.