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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe in one of those Pillsbury cookbooks you can buy at the supermarket checkout stand more than 10 years ago. I'm consolidating all the recipes I liked from those cookbooks here and this one is super easy and delicious. I've made some revisions from the original to reflect my family's taste. Comments are welcome! UPDATE: I've also used pineapple salsa instead of traditional and it added a sweeter taste - definitely worth a try! Ingredients:
1 tablespoon canola oil or 1 tablespoon olive oil |
3/4-1 lb boneless chicken breast, cut into thin strips |
1/2 teaspoon cumin |
11 ounces corn, canned or 11 ounces frozen corn, thawed |
2 cups salsa |
2 tablespoons ripe olives, sliced (i omit the olives) |
1 (15 ounce) can black beans, drained and rinsed (i use these instead of the olives) |
3/4 cup cheddar cheese, shredded |
salt and pepper |
tortilla chips (optional) |
flour tortilla (optional) |
Directions:
1. Heat oil in large skillet over medium heat until hot. Add chicken and cook 3-5 minutes until no longer pink. Sprinkle cumin over the chicken and season with salt and pepper to taste.
2. Stir in corn, salsa and olives and/or beans.
3. Simmer 3-5 minutes until thoroughly heated, stirring occasionally.
4. Stir in cheese and serve immediately.
5. Serve with tortilla chips crushed on top OR use the chips to scoop up the chicken.
6. Alternatively, you can skip the chips and wrap the chicken mixture in flour tortillas.
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