Santa Fe Chicken

• 1/2 cups Salsa
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 can Ro-tel, 10 Ounce Can, Get Mild If You Don't Like Spice
• 1 can (15 1/2 Oz. Size) Black Beans
• 2 cups Frozen WHITE Corn
• 2 whole Chicken Breasts
• 2 teaspoons Cumin
• Salt And Pepper, to taste
• 4 ounces, weight Cream Cheese
• 1 cup Cilantro Leaves

1. Combine all ingredients except the cream cheese and cilantro in a crock pot.
2. Cook on low for 3 to 4 hours (depending on crock pot).
3. Then pull out the chicken, shred it using two forks, and add it and the cream cheese back into the crock pot.
4. Cook another 10 minutes, until cheese is melted.
5. Stir and top with cilantro.
6. Serve over rice, in tortillas or with tortilla chips.

salsa, green chilies, rotel, black beans, frozen white, chicken breasts, cumin, salt, weight cream cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/santa-fe-chicken/ (may not work)