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“This can be prepared in a crock pot or on the stove. I would suggest not adding the chicken until the last hr or so to prevent over cooking.”
READY IN:
1hr 40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 cup onion, chopped
  • 2 tablespoons hot peppers, chopped
  • 1 (15 1/4 ounce) can corn (drained)
  • 1 (15 1/4 ounce) can pinto beans (rinsed and drained)
  • 1 (15 1/4 ounce) can black beans (rinsed and drained)
  • 1 (24 ounce) can diced tomatoes
  • 1 (16 ounce) jar salsa
  • 1 (1 1/4 ounce) package taco seasoning (reduced sodium)
  • cumin
  • salt & pepper
  • 1 lb chicken breast, cut into bite size pieces
  • 12 cup cilantro, chopped

Directions

  1. Sweat onions until soft.
  2. Add jalopenos, continue to cook for a minute or two.
  3. Add corn, both beans, tomatoes, salsa, seasonings.
  4. Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
  5. Add chicken, simmer until chicken is cooked through.
  6. serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.

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