One of the most popular recipes on my blog to date is my Salsa Ranch Chicken with Black Beans. I even made a gluten-free version in my cookbook that remains just as popular. The original version contains cream of chicken soup, which you and I know isn't that good for you. My cookbook version contains a homemade version of cream of chicken soup, which is FAR better for you than the canned variety (and gluten-free) but THIS recipe, is my "play" on my original recipe, with FAR less calories and fat! In a way, I'd like to think of this recipe as a sister recipe to my Salsa Ranch Chicken with Black Beans recipe. ;)
My husband is a HUGE fan of my original recipe, so when I told him I "healthified" it, he said "Oh, great!"......in a VERY sarcastic tone. LOL. So, I seriously prayed this would taste JUST as good so I could hear him take it back! LOL The verdict?! He ate his words.....no, seriously. He ate this and LOVED it! He said "Honey! This is seriously delicious! What did you do different than the original recipe?" SCORE! Whoo hoo!
Now, I used white beans in this recipe instead of black beans. It's all I had. LOL So, if you want it to be even more like the original recipe, insert black beans instead of white beans. You can eat this over a salad like I did, or on nachos (like we did the second night) or even in taco shells or a burrito. There are so many wonderful ways to enjoy this recipe!
2.5-3 lb. boneless skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 1/2 tsp. garlic powder
3/4 tsp. salt
15.5 oz. can cannelloni beans, drained and rinsed
1 1/2 cups salsa
1/2 cup low sodium chicken broth
3/4 cup non-fat plain Greek yogurt.
Place your chicken breasts, along with the cumin, chili powder, garlic powder and salt in your crock.
Add in the cannelloni beans.
Add in the salsa and chicken broth
Cook on LOW for 6-7 hours or on HIGH for 3-3.5 hours.
Shred the chicken, add in the Greek yogurt and stir back through the "sauce."
Serve in the way of your choosing and ENJOY!