Tex-Mex Chicken Preparation

A versatile dish with black beans, green chilies, and cilantro for a mouth-watering combination of Mexican-inspired flavors.

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Tex-Mex Chicken Preparation

Included Ingredients

Chicken, cilantro, tomatoes, chilies, beans, corn, salt, broth, seasonings.

Groceries Needed

  • Brown rice
  • Tortillas
  • Lettuce
  • Taco toppings

Optional Additions

  • Garlic powder (for stronger flavor)
  • Onion powder (for stronger flavor)
  • Cumin (for stronger flavor)
  • Cayenne Pepper (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over rice, make into a burrito or taco, or serve over lettuce and your favorite toppings as a salad.

Alternate Serving Suggestion:

Add additional low sodium chicken broth to make a flavorful tortilla soup! Top with cheese, tortilla strips, and sour cream.

Pollo Fundido Recipe

Low Carb Serving Option:

Serve with riced cauliflower or lower carb tortillas.

Small

3 Servings

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up meat as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can add additional water (up to 1/4 cup) if needed.

Pressure Cooker

Cook on manual for 20 minutes or to an internal temperature of 165 F. Natural pressure release. May add up to 1/4 cup of liquid before cooking to bring up to pressure. If chicken isn't cooked through after 20 minutes, shred and return to the pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred and allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic Powder | ¼ tsp

Onion Powder | ¼ tsp

Cumin | ¼ tsp

Cayenne Pepper | ⅛ tsp

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165 F. Shred and allow to soak in juices prior to serving

Pressure Cooker

Cook on manual for 30 minutes or to an internal temperature of 165 F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. If chicken isn’t cooked through after 30 minutes, shred and return to the pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic Powder | ½ tsp

Onion Powder | ½ tsp

Cumin | ½ tsp

Cayenne Pepper | ¼ tsp

Nutrition Facts

Serving Size | 0.5 cup
207 Calories | 3.1g Total Fat | 16.3g Carbs | 6g Fiber | 27.8g Protein | 3.2g Sugars | 0.7g Sat. Fat | 762mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.