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Cilantro & Lime Chicken with Scoops

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. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla chip cups or any other savory crispy cup you like. Enjoy leftovers over salad greens or wrapped up in tender tortillas for burritos. — Lori Terry, Chicago, Illinois
  • Total Time
    Prep: 15 min. Cook: 3-1/2 hours
  • Makes
    16 servings (4 cups)

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
  • Minced fresh cilantro
  • Baked tortilla chip scoops

Directions

  • Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low 3-4 hours or until tender.
  • Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low about 30 minutes or until heated through, 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.

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