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Prep 8min
Total20min
Servings4
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Ingredients
1
tablespoon vegetable oil
1 1/4
pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2
teaspoons chili powder
1
can (15 to 16 ounces) black or pinto beans, rinsed and drained
1
can (11 ounces) whole kernel corn with red and green peppers, undrained
Salsa, if desired
Flour tortillas, if desired
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Steps
1
Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2
Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
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Stock up on a couple of extra ingredients, and have a weekday Mexican fiesta. Serve with sour cream and green chilies. ¡Olé!
Fold warmed tortillas into triangles, and serve alongside the chicken and beans.
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Calories from Fat
80
Total Fat
9g
Saturated Fat
2g
Cholesterol
85mg
Sodium
690mg
Total Carbohydrate
43g
Dietary Fiber
9g
Protein
43g
% Daily Value*:
Iron
24%
24%
Exchanges:
3 Starch; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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