1 small white onion
1/2 green pepper
1/2 red pepper
2 32 oz containers Campbell's 25% less salt chicken broth
1 16 oz can black beans, rinsed and drained
1/2 cup chopped green chilies
3 cups cooked chicken breast (boneless-skinless)
1 1/2 cups canned corn
1/2 tsp pepper
1/2 tsp salt
1/2 tsp cumin
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp chili flakes

Saute onion and peppers in hot oil in a large Dutch oven over medium heat for 5 minutes.
Stir in chicken broth and next 8 ingredients and bring to a boil.
Reduce heat and simmer stirring occasionally, 30 minutes. Remove from heat; stir in cilantro and lime juice.
You can garnish with avacado, sour cream, additional fresh chopped cilantro and tortilla chips and some graded mozzarella and / or monterey jack.
Number of servings: 12 - 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user ROBS45454.

 

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