Ingredients
2 tbsp vegetable oil
4 cloves garlic, minced
4 green peppers, cored & chopped
1 large onion, chopped
1-½ tbsp chili powder
1 tsp ground cumin
¼ tsp cayenne (or to taste)
14-½ oz. can tomatoes
13-¾ oz. can chicken broth
12 oz. chicken breasts, ½-inch pieces
19 oz. can red kidney beans, drained & rinsed
¾ c. prepared salsa
1-½ c. frozen corn
½ tsp black pepper
¼ to ½ tsp salt
Preparation
Heat oil in large pot.
Sauté 5 minutes: garlic, green peppers, onion.
Add chili powder, cumin, cayenne. Cook 1 minute, stirring.
Add tomatoes. Break up with spoon.
Add broth. Bring to boil.
Simmer on medium-low 15 minutes until slightly thick. Stir occasionally.
Stir in chicken, beans, salsa, corn. Cover and bring to boil.
Reduce heat to medium. Simmer 5 minutes, until chicken is cooked.
Stir in salt and pepper.
Serve over rice, topped with grated cheddar and/or reduced-fat sour cream.
