1/2 pound boneless skinless chicken breasts cut into ½ inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 Tblsp. olive oil
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) chicken broth
1 can (15 oz) diced tomatoes with green chilies, undrained
1 tsp Ground cumin
1/2 tsp Salt
1/2 tsp Chili powder
1/8 tsp Cayenne pepper
Sour Cream or plain yogurt and minced fresh cilantro for Garnish (optional)
In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly browned and onion is tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with sour cream and cilantro.