Tex-Mex Chicken with Black Beans & Rice
"I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It’s a delicious go-to recipe for busy days. —Elizabeth Dumont, Boulder, Colorado..."
INGREDIENTS
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6 chicken leg quarters, skin removed
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1 envelope taco seasoning, divided
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1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 large onion, chopped
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1 can (4 ounces) chopped green chiles
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1 cup uncooked instant rice
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1 cup canned black beans, rinsed and drained
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1 cup sour cream
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1 cup shredded cheddar cheese
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1-1/2 cups crushed tortilla chips
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Minced fresh cilantro
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