Southwest Stir Fry

2 large chicken breasts, cooked and shredded
1 can diced tomatoes
1 can Mexicorn
1 can black beans
1 onion, chopped
2 cloves garlic, minced
1 pepper, chopped (I used a mixture for more color)
1/2 t. each cumin, steak seasoning, cayenne pepper, tumeric, course salt, ground pepper, and cilantro (These are just estimates as I just shake a little of this and little of that. I used a bit less than this on the cayenne and ground pepper).
Olive oil
Chips, taco shells, or lettuce
For garnish: cheese, sour cream, salsa, avocado, etc.

Notes:
-If you don't like thing with a kick, cut back on the seasonings, especially the cayenne. It was too spicy for my husband but just right for the rest of us.
- You can substitute your favorite spices. I add turmeric to almost everything because of the health benefits. You can always use seasoning salt or just salt and pepper.

1. Put 1-2 tablespoons of olive oil in a large skillet or wok.
2. Add shredded chicken, onions, peppers, garlic and seasonings. Cook until onions are transparent stirring occasionally.
3. Add canned goods and cook until warmed through stirring occasionally.
4. Serve over chips, lettuce, or in a taco shell and garnish as desired.

Serving Size: Makes about 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user DRAMAMAMA41.