Chicken Black bean chowder

8 thawed boneless skinless chicken breasts, cut into cubes or strips
2 cans of black beans,(rinse if desired)
1 can of sweet corn
1.5 cups of green bell peppers cut into strips
2 medium or large white cooking onions, chopped
4 cloves of garlic, diced, or 2 tbsp pre-chopped garlic
3 tbsp extra virgin olive oil

And add to taste:
Chili powder
Ground cumin
salt
black or white pepper
2 packets Goya Sazon with Saffron
(If you want spicey)Cayenne Pepper or crushed red pepper flakes

Makes about 8 1.5-cup servings:

After cutting chicken into cubes, sprinkle either sparingly or generously with desired amount of seasonings.

In a large-ish soup pot, heat 3 tbsp of the extra virgin olive oil and add garlic, onions and peppers, sauteeing until soft. Add the cubes of chicken and give it a good stir. Cover and check every 2-4 minutes. When chicken is cooked through, add the black beans and corn. Then cover all ingredients with hot water from tap.(If you have well water, do what you have to do! Use bottled water, or whatever. It will still be good, but this is how I did it!:D) Reduce heat to simmer, and after about 10 minutes, check the taste of the broth. Add more seasoning as you see fit.

Serve with brown rice and 1/4 cup shredded 2% milk cheddar cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user MAMIZORRO.