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It’s been so cold here, even snowy! The Husband and I made a big pot of soup on our recent snow day. It’s a great recipe that we use when we’re watching our calories! So in the spirit of losing the cookie- chub from December, here’s a fantastic recipe!
Spicy Chicken Veggie Stew
* 4 Chicken Breasts
* 2 cans Great Northern Beans
*1 Can Black Beans
* 1 large jar Salsa (We use Pace and like Medium hot)
* 1 small jar Salsa (Medium hot)
* 2 bags frozen Mexican Veggies (these are also called Seasoned Veggies. They have black beans, bell peppers, onions and corn-)
Put everything together in a crock pot. (*Don’t forget the crock pot liners!)
Cook on high for 5 -6 hrs or on medium for 8 plus hours.
Cook in a large pot on the stove until chicken is done and flavors are simmered to YUM. Remember the longer it simmers the better it is!
Right before you serve it, take out chicken and shred !
I serve this with cheesy bread or with baked chips if I’m going figure friendly!
I’ll be linking …HERE are some fun blog-parties! xo