Total Time
30mins
Prep 20 mins
Cook 10 mins

This sounds and looks so yummy, I haven't made it yet. the Recipe comes from a weight-watchers 6 o'clock solutions magazine. Cook time does not include cooking time for rice.

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a large saucepan.
  2. Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
  3. Spoon rice onto a serving platter.
  4. Top with chicken mixture, shedded cheese and sliced green onions.
  5. Arrange tortilla chips around outside of platter.
  6. Serve.
Most Helpful

4 5

I omitted the rice, because I felt it would be overkill with the chips. So I served it like a chili, scooped up with tortilla chips. I used white/dark chicken. (It's cheaper.) Didn't find it too bland; family devoured it. I will definitely make this again.

5 5

I loved having the pinto beans and chicken in this hearty dish, but DH and I both felt it was quite bland. After increasing the cumin to 1 tsp, adding 1/2 tsp crushed red peppers and 3 tbs. chopped jalapenos, DH said it was very good, but could have been hotter. I thought it was hot enough with the additions I made. The second day, I added chicken broth to the leftover haystacks and it made a great soup, topped with crushed chips. Thanks for a good and easy recipe, Barb.