This is one of my husbands favorites. It’s quick and easy. Some like it with the tortilla chips and some don’t.
2-3 Chicken Breasts
1 TBS. Canola oil
3 small cans of diced tomatoes
2 cups low sodium chicken broth
1 cup mild or medium picante sauce
2 cups frozen corn
1 can kidney beans – drained and rinsed
1 large green pepper
1 large chopped onion
2 tsp. minced garlic
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
Shredded Mexican or Cheddar Cheese
Dice Chicken into small pieces.
Coat with Lemon Pepper
Heat oil and add chicken – cook on high heat until chicken is slightly browned and any water released is absorbed.
Reduce heat to medium – add garlic, onions, pepper, corn, cumin, chili powder and salt. Continue to cook until vegetables are crisp tender.
Add tomatoes, broth, kidney beans and picante sauce, reduce heat to low. Cover and cook on low approximately 10 – 20 minutes.
Ladle into bowls and serve with crushed chips and cheese.
Enjoy! Please leave me a comment below letting me know if you made it and how your family liked it.