Southwestern Chicken Bowl

This is such an easy recipe to make...and healthy...and in my case cheap!! Most weeks I will make shredded chicken and chicken stock...its so much tastier than the canned stuff. Typically Sunday or Monday I will throw some chicken (this time it was 2 skin on bone in chicken breasts $2.50!), water, 1 celery stalk, 1 carrot, 1 onion, some garlic and salt and pepper into a pot and let it cook for 3 hours. Voila...shredded chicken and chicken stock! You could do this in a crock pot as well. It's always nice to have cooked chicken on hand for the week. There's so many recipes that you could throw together. In my case, I did a chicken bowl. It was great and served 4+! You have all of your food groups in one bowl...veggies, lean protein, a little dairy, and whole grains ** I added Tabasco to mine in my serving bowl since the Hub can't have spicy food...feel free to add cayene pepper and Tabasco

Ingredients

Shredded cooked chicken from 2 chicken breast (maybe 2-3 cups)
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
1 can Rotel, drained
1 teaspoon Cumin
6 oz cream cheese
Brown Rice (I used Uncle Bens 10 min)
Garnish: Avocado, Tomato, salsa, sour cream, cheese, cilantro, lime...

In medium saucepan combine chicken, corn, black beans, cream cheese, cumin, salt and pepper and cook over low to medium heat until warm and cream cheese has melted. TASTE...adjust seasoning. Meanwhile, use the chicken stock that you made and follow directions on package to make brown rice...this adds so much flavor to the rice.

Serve chicken mixture over rice and top with your favorite garnish...I did avocado, cheese, and Tabasco. You can use whatever you'd like!!