Cilantro & Lime Chicken with Scoops

Appetizers

I came up with this recipe when I was preparing for a large party and I wanted a healthy Tex-Mex chicken to serve in tortilla cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla chip cups or any other savory crispy cup you like. Enjoy leftovers over salad greens or wrapped up in tender tortillas for burritos.

Average Rating: 3.75

TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours
YIELD: 16 servings (4 cups).

Ingredients

1 pound boneless skinless chicken breasts
2 teaspoons chili powder
2 tablespoons lime juice
1-1/2 cups frozen petite corn (about 5 ounces), thawed
1-1/2 cups chunky salsa
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
Minced fresh cilantro
Baked tortilla chip scoops

Instructions

1. Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low until tender, 3-4 hours.
2. Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low until heated through, about 30 minutes, stirring occasionally.
3. Transfer to a large bowl; stir in cheese, pepper and green onions. Sprinkle with cilantro; serve with tortilla scoops.

Nutrition Facts

1/4 cup chicken mixture: 97 calories, 4g fat (2g saturated fat), 26mg cholesterol, 183mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 9g protein.
Diabetic Exchanges:
1 medium-fat meat.