Ingredients
1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces2 teaspoons canola oil1 small sweet red pepper, finely chopped1 medium onion, chopped1 garlic clove, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn1 medium lime, peeled, seeded and finely chopped1 jalapeno pepper, seeded and chopped1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepper1 small tomato, peeled, seeded and chopped2 green onions, sliced
Preparation
In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tomato, green onions and chicken; heat through.
