Working Cowboy Gazpacho With Roasted Chicken

Submitted by laticia_carrow

"Food for#OurPowerfulBodies"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 (8 ounce) jar black beans
• 1 (8 ounce) jar kidney beans
• 1 (8 ounce) jar corn
• 1 (16 ounce) can rotel
• 1 (4 ounce) jar mushrooms
• 1 (1/2 ounce) jar minced garlic
• 1 ounce queso fresco
• 8 ounces roasted chicken
• 1⁄2 cup braggs apple cider vinegar
• 1 table spoon of diced jalapeno

directions

1. In a large bowl combine the apple cider vinegar, garlic, and the jalapeños.
2. Mix ingredients together until there is a distinctive aroma of yummy. You must smile when performing this step.
3. Add in the mushrooms and the Rotel. Stir well, but evenly.
4. The black and kidney beans as well as the corn can now be added to the bowl. Fold in these items because you do not want to mash the beans or the corn.
5. Lastly, once all is mixed place in the refrigerator to chill for 1 to 2 hours before serving.
6. The roasted chicken can be served cold as well and eaten with the stew or on the side. ENJOY.