Go south of the border! Fresh veggies, shredded chicken and sorghum create a festive meal or snack your friends and family will devour. Add sour cream and salsa to make it a party for your taste buds.


Recipe Summary

20 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

  • In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.


For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

565 calories; protein 35.1g; carbohydrates 81.2g; fat 10.2g; cholesterol 58.8mg; sodium 755.1mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Gold medal meal! This is the perfect lunch when the thermometer hits 100. I used thawed sorghum and some cold chicken (Sarah's Easy Shredded Chicken Taco Filling). Adding the sour cream as mentioned does take this over the top. I added jalapenos black olives and some manchego cheese. This recipe is simply too delicious to pass up. Soak your sorghum for about 30 minutes in water before cooking; it will reduce your cooking time in half. Thank you for your recipe. Read More