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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I'm addicted to black beans so was anxious to try this recipe that I found in a Junior League cookbook. We loved it, it's an instant family favorite! Ingredients:
2 boneless skinless chicken breast halves, cut into 1-inch pieces |
1 cup chopped onion |
1 cup chopped green pepper |
2 garlic cloves, minced |
2 tablespoons chicken broth |
2 (28 ounce) cans stewed tomatoes |
2 (15 ounce) cans black beans, rinsed and drained |
1 teaspoon salt |
1/2 teaspoon hot sauce (or more to taste) |
2 cups medium salsa |
2 tablespoons chili powder |
1 teaspoon ground cumin |
shredded cheddar cheese (optional) or monterey jack cheese (optional) |
Directions:
1. Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
2. Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
3. Serve with shredded cheese, if desired.
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