1-1/2 lbs. boneless, skinless chicken breast
1 tablespoon vegetable oil
1/2 cup chopped red and green bell peppers
1 can (14-1/2 ounces) chicken broth
1 can (4 ounces) chopped green chilies
1 can (19 ounces) white kidney beans, drained
1 can (11 ounces) corn, drained
1 package (1.25 ounces) chili seasoning
Cut chicken into 1 inch cubes. Heat oil in large skillet or Dutch oven over medium-high heat. Saute chicken 3-5 minutes or until lightly browned.
Add remaining ingredients. Bring to a boil; reduce heat and simmer 20 minutes. Garnish with sour cream, cheese and green onion, if desired.
Makes 4 servings
When I make this recipe I omit the bell peppers, green chilies and chicken broth and add a jar of salsa.