4 skinless, boneless, chicken breast, cut into 1/2" cubes
3 cloves garlic, minced
1 large onion, chopped
2 medium bell peppers (any colour), diced
2 tbsp canola oil
2 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp sugar
1 (796 ml) can diced tomatoes
2 cups chicken broth
1 (540 ml) can kidney beans, drained and rinsed
1 1/2 cups salsa
2 cups frozen corn
In a dutch oven or large pot, heat canola oil over medium heat.
Saute chicken, peppers, onion and garlic for about 10 minutes, until chicken is no longer pink and vegetables are tender.
Add spices and sugar, stir well and cook for another minute.
Add diced tomatoes, chicken broth, beans, salsa and corn, bring to a boil.
Reduce heat, cover and simmer for 15 minutes, or until chicken is tender.
If desired, garnish with sour cream, shredded cheese and chopped green onions or chives.
Recipe by: Ms. Sandi Knight
Third prize winner in our 2019 #LoveMBChicken Recipe Share Contest!