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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients. Ingredients:
1 tablespoon olive oil |
1 pound skinless, boneless chicken breast meat - cut into cubes |
1 onion, chopped |
1 clove garlic, minced |
1 tablespoon chicken bouillon granules |
1 tablespoon adobo sauce from canned chilies, or to taste |
1 teaspoon white sugar |
2 (14.5 ounce) cans petite diced tomatoes |
1 (15.25 ounce) can whole kernel corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
2 1/2 cups water, or as needed |
1 bunch cilantro, chopped |
Directions:
1. Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
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