This is one of my family’s favorite recipes. It’s quick and easy and tastes delicious! The last time I served this, I made it earlier in the afternoon and then put it in the crock pot on low for a couple of hours until dinner. When everyone was ready to eat, it was ready!
1 tablespoon vegetable oil
1-1/2 lbs. boneless, skinless chicken breasts,
cut into 1-inch pieces
2 cans (11 oz. each) Mexicorn (be careful to get corn with peppers
and not plain Mexicorn – the cans look similar – I learned this the hard way)
- 2 cans (15 oz.) black beans, drained, rinsed
- 2 cups salsa
- tortilla chips
- shredded cheese
1. In a dutch oven, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until brown.
2. Stir in corn, beans and salsa; reduce heat to medium. Cover, cook 6 to 8 minutes, stirring occasionally, until thoroughly heated.
3. Serve with tortillas chips and cheese.