This is way better that it sounds, and it sounds good! I’ve been making this for over 20 years. I don’t remember where I got this recipe. Quick and easy to make, I think the biggest pain is cutting the chicken breasts into 1/2 inch chunks after removing excess fat and gristle. Everything else is just measuring it out and dumping it in. Cooks in less than 30 minutes.
We always double the below recipe when we make this, and it still doesn’t last long because it’s so tasty we always eat more than one bowl at a time. The original recipe includes some baked corn tortillas (corn chips) you throw on top, but I never make that so I didn't include it.
Ingredients
2 Tbsp olive oil
8 oz skinned and boned chicken-breast halves, cut into 1/2 -inch chunks
¼ cup finely diced onion
2 garlic cloves, minced
1 tsp ground cumin
½ tsp salt
½ tsp chili powder
1/8 tsp ground red pepper
1 can (14-1/2 oz) chicken broth
1 can (15-1/4 oz) corn kernels, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (14-1/2 oz) Mexican-style stewed tomatoes
Cook
Heat oil in a heavy Dutch oven over medium heat.
Add chicken, and cook 3 to 4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt, chili powder, and red pepper.
Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, undrained corn, drained black beans, and stewed tomatoes. Increase heat to high and bring to a boil.
Reduce heat, cover, and simmer 15 minutes.