Salsa Chicken & Black Beans

Salsa Chicken & Black Beans

  Ready in : 45 mins

Salsa Chicken & Black Beans is a Mexican recipe that serves 2. Watching your figure? This gluten free and dairy free recipe has 417 calories, 41g of protein, and 8g of fat per serving. For $1.98 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a main course. This recipe from Foodista requires bell pepper, black beans, cilantro, and chicken. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Salsa Verde Chicken with Black Beans, Black Beans And Rice With Chicken And Apple Salsa, and Black Beans And Rice With Chicken And Apple Salsa are very similar to this recipe.

Ingredients

veggie broth

veggie broth

1 cup

black beans

black beans

1 can

cilantro

cilantro

0.5 bunch

garlic

garlic

6 cloves

juice of lime

juice of lime

0.5

bell pepper

bell pepper

0.5

onion

onion

0.25

salsa

salsa

5 Tbsp

chicken

chicken

1.5 cups

Cooking in Steps

  1. 1
    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.

    bell pepper

    bell pepper

    olive oil

    olive oil

    whole chicken

    whole chicken

    garlic

    garlic

    beans

    beans

    onion

    onion

    frying pan
    frying pan
  2. 2
    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.

    shredded chicken

    shredded chicken

    chicken breast

    chicken breast

    salt and pepper

    salt and pepper

    peppercorns

    peppercorns

    bay leaves

    bay leaves

    cilantro

    cilantro

    whole chicken

    whole chicken

    potato

    potato

    beans

    beans

    broth

    broth

    salsa

    salsa

    water

    water

    lime

    lime

    potato masher
    potato masher
    slow cooker
    slow cooker
    frying pan
    frying pan