2 or 3 Large Boneless Skinless Chicken Breasts
1 Can Low Fat Cream of Mushroom Soup
1 Can Low Fat Cream of Chicken Soup
1/2 Can Water
1 Cup Salsa
1 - 15oz. Can Black Beans, Drained, Rinsed
1 - 4oz. Can Diced Green Chilies
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
1-1/2 Cups Shredded Low Fat Monterey Jack Cheese
In the cropckpot whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts in the mixture. Cook on low 6 hours. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
Serve with warm low fat flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.