8 pot southwestern breasts Recipes

vegetable oil, boneless skinless chicken breasts , cut into 1/2 inch pieces, black beans, whole kernel corn, drained, tomato sauce, chili powder, ground cumin, garlic powder, dried chipotle powder (i use mccormick s gourmet collections seasoning), shredded monterey jack and cheddar cheese blend, divided, corn muffin mix (i made my own)

black beans, drained and rinsed, kidney beans, drained and rinsed, diced tomatoes, whole kernel corn, chicken breasts, tomato sauce, chicken broth, onion, chopped, green bell pepper, chopped, chili pepper, chopped, garlic cloves, minced, ground cayenne pepper, ground cumin, chili powder, dried parsley, fresh lime juice, fresh ground black pepper , to taste, shredded cheddar cheese (optional) or monterey jack cheese (optional) or monterey jack pepper cheese (optional), sour cream (optional), tortillas (optional) or corn chips (optional)

boneless skinless chicken breast halves, corn, drained, black beans, rinsed and drained, mexican-style corn, drained, chunky salsa, your choice, flour tortilla (optional), shredded cheddar cheese (optional), hot cooked rice (optional)

chicken broth, canned diced peeled tomatoes, canned diced green chiles, frozen corn, thawed, onion, chopped, chicken breasts , cut into strips, garlic pepper seasoning, ground cumin, seasoning salt

chicken broth, boneless, skinless chicken breast halves, cut into about 3/4-inch chunks, skinned potatoes, diced, cornstarch, stewed mexican-style tomatoes, black beans, rinsed and drained, corn kernels, drained, diced green chilies, chopped fresh cilantro, unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature

chicken breasts, chopped up into 1 inch strips, kidney beans, drained and rinsed under warm water (i prefer goya), whole canned tomatoes, canned corn niblets (i prefer green giant), yellow onion , chopped into 1 inch ring segments, chili powder (or if you want to give it a real kick, 3 tbsp and the seeds of 1 whole red chili peppe)