1 | lb boneless skinless chicken breasts | 1 | tablespoon vegetable oil | 1 | onion, chopped | 1 | sweet green pepper, chopped | 1 | tablespoon chili powder | 2 | teaspoons dried oregano | 1/2 | teaspoon salt | 1/4 | teaspoon pepper | 1 (28 | ounce) can diced tomatoes | 1 (19 | ounce) can black beans or kidney beans, drained and rinsed | 1/2 | cup corn kernels | - Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm) cubes.
- In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
- Transfer to plate.
- Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.
- Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
- Add corn.
- Return chicken to pan; heat through.
|