I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken to serve in tortilla chip cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla cups or any other savory, crispy cup you like. Enjoy the leftovers over salad greens or wrapped up in tender tortillas for burritos. —Lori Terry, Chicago, Illinois
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1-1/2 cups frozen petite corn, thawed
- 1-1/2 cups chunky salsa
- 1-1/2 cups finely shredded cheddar cheese
- 1 medium sweet red pepper, finely chopped
- 4 green onions, thinly sliced
- Minced fresh cilantro
- Baked tortilla chip scoops
Directions
- Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low 3-4 hours or until tender.
- Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low 30 minutes or until heated through, stirring occasionally.
- Transfer to a large bowl if desired. Stir in cheese, pepper and green onions. Sprinkle with cilantro; serve with tortilla scoops.
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