Black Bean, Chicken, and Roasted Corn Stew
2 teaspoons olive oil
1 large onion, chopped
2 cups shredded cooked chicken
1 (15-oz.) can black beans, rinsed and drained
2 cups fresh or thawed frozen corn kernels ***
¾ cup chipotle chile salsa (I use Pace)
1 (14.5 oz.) can petite diced tomatoes
¼ cup chopped fresh cilantro (and this really makes it good)
2 tablespoons fresh lime juice
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until lightly browned, about 5 minutes. Reduce the heat and add the chicken, beans corn, salsa and tomatoes. Cook, stirring occasionally, until heated through, about 3 minutes or so.
Stir in the cilantro and lime juice and spoon into a serving bowl.
*** If you want it really tasty, use frozen roasted corn kernels – specialty food stores – but it’s delicious the way it is.
This is fast, good – and wonderful with corn muffins, corn sticks, cornbread.
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