Makes 4-6 servings
1 1/2 – 2 cups rotisserie chicken
3 cups water
3 tsp chicken bouillon granules or 1 1/2 tsp Shirley J chicken bouillon
1 (14 oz) can pinto beans, rinsed and drained
2 cups frozen corn
1/2 jalapeno (seeds and ribs discarded), minced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp ground cumin
Juice from 1 lime (about 2 Tbsp)
Salt and pepper
1/3 cup fresh cilantro, for garnish
Grated cheese, for serving
1. Combine chicken, water, bouillon, beans, jalapeno, garlic, chili powder and cumin in slow cooker.
2. Cover and cook on LOW for about 4 hours.
3. Rinse the frozen corn in warm water and drain. Add it into the slow cooker. Add in lime juice and salt and pepper to taste.
4. Serve with cilantro and cheese.
I really liked using the rotisserie chicken in this recipe. It came out so tender. If you’re scared of spiciness, use the jalapeno and chili powder sparingly. Remember, you can always add more later. This was an easy recipe that was eaten by everyone in my family. 3 1/2 stars
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