Mexican Chicken & Chips
Ingredients:
4 boneless chicken breasts (about 1 ¼ lbs.)
1 onion, chopped
1 green bell pepper, chopped
1 (15-ounce) can Mexican- style diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15.5-ounce) can black beans, drained
1 t. curry powder
1 t. thyme
¾ t. garlic powder
½ t. salt
½ t. pepper
3 T. chicken bouillon granules
2 t. oil
½ cup Mexican-blend cheese, for garnish
Fritos corn chips, for serving
Instructions:
In a large pot, sauté onion, pepper and chicken in oil until vegetables are translucent, about 5 minutes. Stir in all remaining ingredients except beans and bring to a boil over medium high heat. Reduce heat to medium, cover and cook 30 minutes, or until chicken is cooked through. Remove chicken, shred and return to pot. Add drained beans and stir to combine. Fill serving bowls with a layer of corn chips and ladle Mexican chicken over. Top with cheddar cheese. (Feel free to add a dollop of sour cream too)!
