Cilantro & Lime Chicken with Scoops Recipe

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Cilantro & Lime Chicken with Scoops Recipe

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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. This party dish can made ahead of time to free up yourself for time-sensitive dishes. You can serve it in tortilla chip cups or any other savory crispy cup you can find. Leftovers are great over salad greens or wrapped up in a tortilla as a burrito. — Lori Terry, Chicago, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours

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
  • Baked tortilla chip scoops
  • Minced fresh cilantro

Directions

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.
Remove chicken; discard cooking juices. Shred chicken with two forks; return to slow cooker. Add corn and salsa; cook, covered, on low until heated through, about 30 minutes, stirring occasionally.
Transfer to a large bowl; stir in cheese, pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro. Yield: 16 servings (1/4 cup each).
Originally published as Cilantro & Lime Chicken with Scoops in Healthy Cooking Annual Recipes Annual 2017, p94

Nutritional 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.

  • 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
  • Baked tortilla chip scoops
  • Minced fresh cilantro
  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 two 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. Serve with tortilla scoops; sprinkle with cilantro. Yield: 16 servings (1/4 cup each).
Originally published as Cilantro & Lime Chicken with Scoops in Healthy Cooking Annual Recipes Annual 2017, p94

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