Ingredients
- 1 + ¼ pounds boneless chicken breasts or 2 - 3 cups cooked
- sea or kosher salt and fresh black pepper
- 2 tablespoons olive oil divided
- ½ cup diced red or yellow onion
- ⅓ cup diced bell pepper
- 1 clove minced garlic
- ½ teaspoon dried oregano
- 1 can 14 ounces petite diced tomatoes
- 1 can 15 ounces enchilada sauce
- 1 can 14 ounces black beans, drained and rinsed
- 1 + ½ cups corn
For Serving:
- sour cream
- shredded sharp cheddar or pepper jack
- tortilla chips
Instructions
- Cut the chicken into bite-sized pieces and season well with salt and pepper.
- In a Dutch oven or large heavy-duty saucepan heat the oil over medium heat. Add the chicken and turn every 2 - 3 minutes to cook on all sides. Remove to a plate and cover with foil.
- Add the remaining tablespoon oil to the pan and saute the onion, pepper and garlic with a few dashes salt and pepper. Cook until soft, stirring often about 7 - 8 minutes.
- Add the chicken back to the pan with the oregano and toss with the veggies.
- Stir in the tomatoes, enchilada sauce, black beans and corn with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Bring to a slow simmer and cook 30 minutes, stirring often. Taste and season with more salt and pepper as needed.
- Serve with a sprinkle of cheese, a dollop of sour cream and a handful of chips for scooping and dunking.
Nutrition
Serving: 1grams