1-2boneless skinless chicken breasts, cut into 1/2" cubes
1tspcumin
1tspgarlic powder
1tspsalt
1cupPace Picante Sauce (Mild, Medium, or Hot...pick your heat)
1(10 3/4oz) can Cream of Chicken Soup
1soup can of water
2cupsfrozen whole kernel corn
1(14.5oz) can black beans, drained & rinsed
1/2cuplight sour cream
1cupshredded cheddar or colby jack cheese
1/3cupchopped fresh cilantro leaves
Tortilla Chipsto crush on top
Extra cheese & sour creamoptional
Instructions
In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garlic powder, & salt. Brown chicken & cook until no longer pink inside.
Add picante sauce, cream of chicken soup, water, corn, & beans. Stir & bring to a boil. Reduce heat to simmer & allow to cook for 10 minutes.
Turn off heat & add sour cream cheese, & cilantro. Stir until melted/incorporated.
Serve with extra cheese, sour cream, & crushed tortilla chips on top.
Notes
*SLOW COOKER - Omit olive oil. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir. Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.*FREEZER MEAL - Omit olive oil. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in a gallon size zip-top bag. Squeeze out excess air and freeze upright on a flat surface (like a cookie sheet.) To make: Empty frozen contents into slow cooker. Cook on high for 4-6 hours or low for 6-8 hours until chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.