Salsa Chicken Black Beans

Salsa Chicken & Black Beans

Salsa Chicken & Black Beans

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup water or veggie broth
  • 1 can organic black beans, rinsed and drained
  • 1/2 bunch cilantro, chopped, use stems
  • 6 cloves garlic, chopped
  • juice of 1/2 a lime
  • 1/2 red bell pepper, small dice
  • 1/4 red onion, small dice
  • 5 Tbsp salsa
  • 1 - 1 1/2 cups shredded chicken
Instructions

We'll start with the beans because they take a little longer (assuming you already have the chicken cooked and shredded).Into a saute pan, over medium heat, add a few drizzles of olive oil, the bell pepper, onion and garlic. Saut until they've got a bit of color and have softened some.

Add in the beans and water/broth. Using a potato masher break up the beans a bit.Allow to simmer for about 10-12 minutes, until thickened to the consistency of a refried bean. Season with salt and pepper. Finish with a squeeze of lime and a handful of chopped cilantro. So yummy!!!!!Heres what I did for the shredded chicken. I started out by popping 3 chicken breasts, a tsp of peppercorns, a bay leaf and a quart of broth into the slow cooker and letting it go on low for 2.5 hours. Once it was done I shredded the chicken using two forks then popped the chicken right back into the broth. I made this for several different meals, including yesterdays soup, so you only use a portion here.All you have left to do is warm the chicken in a small pan with the salsa. Once warmed through, give a little squeeze and the cilantro.

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