1 ¾cupchicken stock (chicken broth or chicken bouillon)
2poundsground chicken (minced chicken)
1large can corn - niblets
1large canblack beans
1large cantomatoes - diced
1tablespoongarlic powder
1tablespoononion powder
1tablespooncumin
1teaspoontaco seasoning - for rice
1mediumavocado
½cupcheddar cheese - shredded
1teaspoonsalt
1teaspoonground black pepper
1cupsour cream
1cupsalsa
1mediumlime
1cuprice - uncooked
Instructions
Add 1 ¾ cup of chicken broth, open cans of corn, black beans, and diced tomatoes in an instant pot or a slow cooker. Drain all cans, and make sure to rinse black beans to get all the can sludge off. Use half of each can, put another half in a Ziplock bag and freeze for next time. Add to pot.
Add garlic powder, onion powder, cumin (or taco seasoning, whatever you have on hand) and a dash of salt and pepper.
Cut up chicken breasts into large chunks, and add to pot.
Mix everything in the pot together so the chicken is covered by liquid.
For instant pot, put the lid and cook on high pressure for 25 minutes, then quick release.
For slow cooker (crockpot), cook on low for 6 to 8 hours.
Approximately 15 minutes before the meal is ready, start cooking rice. Add 1 cup of rice to 2 cups of water, cook on the stovetop or in the rice cooker. Add 1 teaspoon of taco seasoning while cooking.
Cut up avocado and lime into slices.
Now the chicken is done, take 2 forks and shred the chicken.
Use an oversized soup bowl and add rice to the bottom, then use a slotted spoon to scoop up the chicken mixture (you don’t want the liquid in your bowl) and add on top of half the rice.
Spread cheese on top of the chicken, add a heaping tablespoon of salsa and sour cream, add avocado slices and garnish with a lime wedge.
You can use a tortilla shaped into a cup to serve your burrito bowl.