Ingredients:

• 1 tablespoon vegetable oil

• 1¼ pounds, cubed boneless skinless chicken breast halves

• 1½ cups, cut into medium dice medium onion

• 2, finely diced garlic cloves

• 14½ ounces fat-free chicken broth

• 5 teaspoons Border Bandito's Salsa Spice Blend

• ½ teaspoon, or to taste salt

• 2 tablespoons lime juice

• 11 ounces Mexicorn® (corn with red & green bell peppers), drained

• 2-15 ounce cans great northern or navy beans, drained

• 3 tablespoons fresh cilantro, chopped

• ½ cup sour cream, regular or low-fat

Directions:

• Heat oil in a 4 quart Dutch oven over medium-high heat.

• Add chicken and cook until lightly browned on all sides.

• Add onion and garlic, cook until tender.

• Stir in chicken broth, Border Bandito's Salsa Spice Blend, salt, lime juice, corn and beans.

• Bring mixture to a gentle boil, cover, lower heat and simmer 15 minutes, stirring occasionally.

• Stir in cilantro and sour cream, cook 1 minute or until heated through, don’t boil.

• Southwestern
• Chicken