The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
155 Calories
Recipe Instructions
Step 1
Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
Ingredients
1 teaspoon white sugar
1 onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon chicken bouillon granules
1 bunch cilantro, chopped
2 (14.5 ounce) cans petite diced tomatoes
1 pound skinless, boneless chicken breast meat - cut into cubes
1 tablespoon adobo sauce from canned chilies, or to taste
