|It was too good to wait to take a picture of the pretty bowl. So, this is what you get. :D|
3-4 chicken breasts
Lawry’s Chicken Fajita Packet OR Chicken Taco if you can’t find the packet OR use this recipe, but add 1/2 t extra bullion granules and use 3-4 T of the mix
1 can Mexican style stewed tomatoes
2 cans low-sodium Chicken Broth OR 1 box
5 strips of bacon
1 medium onion, diced
1-2 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
1 can of corn, with juice
1 can black beans ( I used low-sodium and they were rinsed & drained)
½ t oregano
salt & pepper to taste (I didn't have to add any because the bacon salted it up for us)
- Cut up the chicken into small cubes and mix with the Lawry's Chicken Fajita Seasoning. Make sure it is the chicken flavored one or else it will turn out with a beef & chicken combo flavor that isn't as appetizing.
- Put the tomatoes, corn juice, and broth in a blender (I do this because I don't like giant chunks of tomato, but to each his own).
- Cook the bacon until crispy. Take the bacon aside on a paper towel to drain. Make sure the heat is on low or medium-low so you don't burn anything. Sautee the onion and garlic in the bacon grease. I also put half the bell peppers in to sautee. Add the onion mixture to the blender and blend until smooth.
- Sautee the rest of the bell pepper in the grease. Add the seasoned chicken to the pot and cook through. Take the blended mixture and add it to the pot. If your pot isn't big enough, use a bigger one. I did a half-recipe, so it wasn't necessary to find a bigger pot.
- Add the corn, black beans, and oregano.
- Let simmer 30-45 minutes. Crumble the bacon and add. You can add the bacon at any time. But, the closer you add it till the end, the less soggy it will become. I added mine about 5 minutes before serving. Salt & pepper to taste.
Serve with avocado, sour cream, cheese, olives, cilantro, etc. Oh! Don't forget the tortilla chips!
It makes about 12-16 cups, depending on how much broth you add and how long it stews.
I had everything ready to go before turning the oven on and it was a good move. It took about 20 minutes until it was simmering, and I had everything washed and put away by the time it was done cooking.
This is a crockpot-friendly meal. You can put the chicken and seasoning packet in and cook the chicken, then shred it. You can use less chicken, too. We make our chicken last by cutting it up before storing it, and we probably used 1 breast for half a recipe (2 for a whole recipe).
It was chunky and delicious. One bowl filled us up (mine was a bit larger). You can make this recipe stretch, too, by adding more broth. The longer it stews the better the flavor gets. Leftovers are amazing.