- 12 ounces chicken breasts, cut into cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 (14.5 ounce) can DEL MONTE® Diced Tomatoes, No Salt Added
- 1 cup COLLEGE INN® Chicken Broth
- 1 tablespoon chopped chipotle peppers in adobo sauce (to taste)
- 1 (15 ounce) can low-sodium black beans, drained and rinsed
- 1 (8.75 ounce) can DEL MONTE® Whole Kernel Corn, No Salt Added
- Season chicken with chili powder and cumin. Cook chicken in oil in large skillet over medium-high heat, 3 minutes. Season to taste with salt and pepper, if desired.
- Add undrained tomatoes, broth, chipotle pepper and beans. Cook 10 minutes, uncovered, stirring occasionally until slightly thickened and chicken is no longer pink in center. Stir in corn; cook 3 minutes. Garnish with chopped cilantro and diced avocado, if desired.