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 seasoning blend
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 saucepan with chicken, undrained tomatoes, chili powder and pepper. Bring to a boil over medium-high heat; reduce heat to medium and cook 8 minutes or until chicken is done.
Meanwhile, rinse and drain black beans. Drain corn. Chop cilantro and green onions.
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 through. Season to taste.
Serve in individual bowls and top with green onions. Garnish with shredded cheese, diced avocado and diced radishes, if desired
No Nutritional Information Available