Taco Bowl With Raspberry Chipotle Sauce

Ingredients: Makes 5 Servings 

Crock Pot Chicken:

• 1.5 lbs chicken breast

• 10 oz can diced tomatoes with chiles

  • I used mild, but use your preferred spice level

• 3 tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)

  • Add a whole chipotle pepper for extra heat

• ½ yellow onion, roughly chopped

• 2 garlic cloves

• ½ packet low sodium taco seasoning

Taco Bowl:

• 2 cans Bush’s SideKick Beans (I used the Taco Fiesta Black Beans)

• 2 large sweet corn cobs

• 1 bunch cilantro, finely chopped

• ½ large purple onion, finely diced

• 2 roma tomatoes, finely diced

• 2 limes

• 1 tsp rice wine vinegar

• 1 head romaine lettuce, washed and dried

• Toppings: seasoned tortilla strips (Santa Fe or Southwestern style recommended), Mexican crema

Raspberry Chipotle Sauce:

• 1 (6 oz) carton raspberries

• 1 tbsp adobo sauce

• 2 tbsp lemon juice (about ½ a large lemon)

• 2 tbsp brown sugar

• 2 tbsp white sugar

Instructions

Crock Pot Chicken:

1. In your crock pot, add the diced tomatoes, adobo sauce, taco seasoning, onions, and garlic.

2. Fill the empty tomato can with water and pour it into the crock pot. Mix everything together and taste; adjust seasoning or adobo sauce as desired.

3. Add chicken and ensure it’s fully submerged in liquid.

4. Cook on low for 6–7 hours, checking occasionally to ensure the chicken stays covered.

5. Once done, remove chicken and set aside.

6. Scoop out the remaining contents and transfer to a blender. Add a small amount of liquid and blend until smooth. Return the blended sauce to the crock pot.

7. Shred the chicken with two forks or a hand mixer. Add some of the crock pot liquid to keep the chicken moist.

• Tip: Save extra liquid for reheating chicken later in the week.

8. Divide chicken into 5 equal servings (~4 oz each) and store in the fridge.

Beans:

1. Combine both cans in a large container and refrigerate until ready to eat.

Corn Salsa:

1. Cut the corn kernels off the cob.

2. In a container, combine corn with ½ of the diced purple onion, chopped cilantro (to taste), rice wine vinegar, and juice of ½ a lime.

3. Mix until well combined. Adjust to taste with more vinegar or lime if needed.

• Tip: Avoid adding salt until ready to eat to preserve texture.

4. Store in the fridge.

Pico de Gallo:

1. Combine diced tomato, remaining onion, chopped cilantro (to taste), and juice of ½–1 lime.

• Optional: add finely diced jalapeño for extra heat.

• Tip: Like with the corn salsa, avoid adding salt until serving.

2. Store in the fridge.

Raspberry Chipotle Sauce:

1. In a small saucepan over medium-high heat, combine adobo sauce, lemon juice, and both sugars. Stir until sugar dissolves.

2. Add raspberries and reduce heat to medium-low. Stir frequently and mash berries as they soften.

3. Continue cooking until the sauce thickens and reduces.

4. Transfer to a heat-safe bowl and let cool.

5. Store in the fridge.

Assembly:

1. To reheat chicken, pan-fry with a bit of crock pot liquid to maintain moisture (recommended method).

2. Alternatively, place shredded chicken in a microwave-safe bowl with desired amount of beans and heat for 1–2 minutes until warmed through.

3. Once heated, top with chopped romaine, corn salsa, and pico. Now add salt and pepper to taste.

4. Drizzle with Mexican crema and raspberry chipotle sauce. Finish with tortilla strips and a lime wedge.

   Enjoy!