Easy Chicken Santa Fe (Recipe)

I like to serve this soupy chicken stew topped with chopped scallions and tomatoes, with a basket of warm tortillas on the side.

Ingredients

1 (15 ounce) can black beans, rinsed and drained

2 (15 1/4 ounce) cans whole kernel corn, drained

1 cup bottled thick and chunky salsa

5 or 6 skinless, boneless chicken breast halves (about 2 pounds total), trimmed of all fat

1 cup shredded Cheddar cheese

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa.  Top with the chicken breasts, then pour remaining 1/2 cup salsa over the chicken.

2.  Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

3.  Sprinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.