Cilantro & Lime Chicken with Scoops

Name: Cilantro & Lime Chicken with Scoops
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 16 servings (1/4 cup each).
Cuisine: Mexican Appetizers, Mexican Recipes
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

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

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 t2 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. 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.