Ingredients:
2 cans reduced sodium black beans
1 can reduced sodium chicken broth
2 cups water
1 small bag frozen corn
1 packet reduced sodium fajita seasoning
12 oz (1 1/2 cups) refrigerated salsa
1 can fire roasted diced tomatoes
SOME fajita chicken, diced (as little or as much as you would like, and I used the precooked chicken fajita meat-if you opt to make your own, precook before adding to crockpot or pot)
1 cup fresh, chopped, mushrooms
1 onion, sliced, fajita style
1 green bell pepper, sliced, fajita style
1 tablespoon minced garlic
Directions:
Spray nonstick skillet with olive oil cooking spray and saute sliced onions, sliced bell pepper, chopped mushrooms and minced garlic over medium high heat. Meanwhile, in your crockpot (or big pot) add all other ingredients. Once the onions appear translucent, add sauteed veggies to pot, and simmer for 4 hours on low in the crockpot or about 30 minutes on the stove over medium low heat.
2 cans reduced sodium black beans
1 can reduced sodium chicken broth
2 cups water
1 small bag frozen corn
1 packet reduced sodium fajita seasoning
12 oz (1 1/2 cups) refrigerated salsa
1 can fire roasted diced tomatoes
SOME fajita chicken, diced (as little or as much as you would like, and I used the precooked chicken fajita meat-if you opt to make your own, precook before adding to crockpot or pot)
1 cup fresh, chopped, mushrooms
1 onion, sliced, fajita style
1 green bell pepper, sliced, fajita style
1 tablespoon minced garlic
Directions:
Spray nonstick skillet with olive oil cooking spray and saute sliced onions, sliced bell pepper, chopped mushrooms and minced garlic over medium high heat. Meanwhile, in your crockpot (or big pot) add all other ingredients. Once the onions appear translucent, add sauteed veggies to pot, and simmer for 4 hours on low in the crockpot or about 30 minutes on the stove over medium low heat.
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