This recipe came from Beachbody
Yield: 10 servings, about 1 cup each

Ingredients:

  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 medium jalapenos, seeded and deveined, finely chopped
  • 1 lb. raw ground chicken breast
  • 1½ cups dry farro, rinsed
  • 1 (15-oz.) can black beans, rinsed, drained
  • 1 cup frozen corn
  • 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
  • 1 cup water
  • 1 (10-oz.) can red enchilada sauce
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. ground coriander
  • Sea salt (or Himalayan salt) (to taste; optional)
  • Ground black pepper (to taste; optional)
  • 1 cup shredded jack (or cheddar or Mexican blend) cheese
  • 3 medium green onions, chopped
  • ¼ cup finely chopped fresh cilantro

Preparation:

1.  Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

7. Top with green onions and cilantro; serve.

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