I doubles this, and added extra beans. It was great. I used diced tomatoes and then a separate can of green chilies. We didn't have the yogurt and I was going to use sour cream, but it wasn't needed.I used water and bullion and omitted the extra salt. So warm and yummy.
Ingredients
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Plain yogurt and minced fresh cilantro
Directions
In a large skillet over medium heat, cook chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro. Yield: 4 servings.
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