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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
4 boneless skinless chicken breasts, cut into bite sized pieces |
1 large onion, chopped |
1 tablespoon(s) vegetable oil |
2 10-ounce can(s) rotel tomatoes |
1 10-ounce can(s) rotel mexican tomatoes (with lime and cilantro) |
1 15-ounce can(s) whole kernel corn |
1 15-ounce can(s) black beans |
1 15.5-ounce can(s) kidney beans |
2 14-ounce can(s) chicken broth |
1 to 2 tablespoon(s) chili powder (or to taste) |
1 teaspoon(s) sugar |
1/2 teaspoon(s) salt |
chopped fresh cilantro, shredded mexican-style cheese, crushed tortilla chips (garnish) |
Directions:
1. Cook chicken and onion in oil until chicken is done. Add tomatoes and remaining ingredients (except garnishes). Bring to a boil over medium high heat, stirring frequently. Lower heat, cover and simmer for 30 minutes.
2. Serve with fresh, chopped cilantro or with shredded, Mexican-style cheese, sour cream and crushed tortilla chips.
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