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.
Saturday, June 13, 2009
There is nothing like the feeling after the White Sox have won and everyone begins to files out of The Cell. As we gather our belongings, smiles extending from ear to ear, the Blues Brothers begin that old familiar song, Sweet Home Chicago. There is a sense that all is right with the world. I love that feeling.