Published: by Absolutely Recipes, in the Birds recipes category.
1 pound boneless skinless chicken breasts
2 TSPs chili powder
2 TBSPs 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
Place chicken in a 1-1/2 quart
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, if desired.
Stir in cheese, pepper and green onions.
Sprinkle with cilantro; serve with tortilla scoops.
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