1 pound chicken breasts (3 medium), boneless and skinless
1/2 cup Massel chicken bouillon ultracubes
1 15 ounce can diced tomatoes with green pepper and onion
1 tablespoon Chef Paul Prudhomme's® Magic Ancho or Guajillo Chili seas
1/2 teaspoon ground black pepper
1 15 ounce can black beans
1 15 ounce can sweet whole kernel corn
1/4 cup chopped cilantro
1/4 cup chopped green onions
Cut chicken into 1/2-inch cubes.
Dissolve 1/2 bouillon cube in 1 cup hot water; place in a 3-quart sauc
epan with chicken, undrained tomatoes, chili powder and pepper. Bring
to a boil over medium-high heat; reduce heat to medium and cook 8 minu
tes or until chicken is done.
Meanwhile, rinse and drain black beans. Drain corn. Chop cilantro and
Add black beans, corn and cilantro to chicken mixture. Bring to a boil
, reduce heat to medium-low and simmer 5 to 7 minutes until heated thr
ough. Season to taste.
Serve in individual bowls and top with green onions. Garnish with shre
dded cheese, diced avocado and diced radishes, if desired
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