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tablespoon olive oil
cup chopped onion
cloves garlic, finely chopped
package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
can (18.5 oz) Progresso™ chicken corn chowder
can (15 oz) Progresso™ black beans, drained, rinsed
can (4.5 oz) Old El Paso™ chopped green chiles
teaspoon dried oregano leaves
teaspoon ground cumin
teaspoon red pepper flakes, if desired
cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion, garlic and chicken in oil 3 to 5 minutes or until chicken is no longer pink in center.
Stir in chowder, beans, chiles, oregano, cumin and pepper flakes. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.
Top each serving with 2 tablespoons cheese and the cilantro.
No nutrition information available for this recipe.
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