Southwest Chicken Chili
3 boneless skinless chicken breasts, cooked, and cubed
1 10 oz. can Rotel tomatoes with green chilies
1 tablespoon chili powder
1 15 oz. can black beans, drained
1 15 oz. can corn, drained
1/4 c chopped onion (I like to sweat these til translucent with a bit of oil to soften before adding)
Shredded Monterey Jack cheese, sour cream, and or chopped avocados for toppings.
Cook and cube chicken breast. Combine chicken, Rotel tomatoes, and chili powder for about 5-7 minutes to allow to thicken. Add beans, corn, and onions and simmer 10 minutes or until heated through.
Can be served over rice or dished up and add a dollop of sour cream, a sprinkle of cheese, and a smattering of avocados if desired.
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