Mexican

Black Bean and Corn Salsa Chicken is for Dinner.

Black Bean and Corn Salsa Chicken takes 20 minutes to prepare.

Black Bean and Corn Salsa Chicken takes 20 minutes to cook.

Black Bean and Corn Salsa Chicken makes 10 servings.

The ingredients for Black Bean and Corn Salsa Chicken are:

56 serving Newman's Own Black Bean & Corn Salsa, 2 Tbsp
10 serving Boston Market shredded BBQ chicken

Here is how you make Black Bean and Corn Salsa Chicken:

Shred chicken from 2 rotisserie chickens. In medium pan add olive oil over medium heat. Add 1 cup diced onions, and 6 cloves of garlic. Saut? until onions are translucent. Add in cilantro cook for an additional 5 minutes. In a large sized Instant Pot add the following: Four (16) oz jars of Newman's Own Black Bean and Corn Salsa, shredded chicken, and the grilled onion, garlic and cilantro mixture. Stir all ingredients well and set it to high pressure Soup and wait until done. Serving Size: 10 1 -cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user PINKPAN.

The nutritional information for Black Bean and Corn Salsa Chicken is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 702.0

• Total Fat: 11.0 g
• Cholesterol: 80.0 mg
• Sodium: 2,964.0 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 15.2 g
• Protein: 35.6 g

Black Bean and Corn Salsa Chicken is Mexican cuisine.

The dietary needs meet for Black Bean and Corn Salsa Chicken is Low Carb