Delicious and easy to make!
Prep time: 10 minutes
Cook time: 5 minutes
1 T vegetable oil
16 oz. jar salsa
32 oz. low-sodium chicken broth
1 pound boneless skinless chicken breasts, cut into small pieces
1 can (15 oz.) black beans, drained
1 1/2 c. frozen corn kernels
Optional toppings: 1/2 c. chopped cilantro, 1/2 c. Mexican blend cheese, small avocado cubed, crumbled tortilla chips
1. Heat oil in a Dutch oven over medium-high heat. Add the salsa; cook, stirring, until heated through, about 2 minutes. Add the broth; heat to a boil. Lower heat to medium-low; add the chicken, beans, and corn. Cook until chicken cooks through, 5-7 minutes. Turn off heat; stir in cilantro (optional).
2. Add cheese, avocado, and tortilla chips, if desired.