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Prep 5min
Total20min
Servings4
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Ingredients
2
tablespoons vegetable oil
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
Salt and pepper to taste
1
can (18.5 oz) Progresso™ chicken corn chowder soup
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
tablespoon lime juice
2
tablespoons chopped cilantro
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Steps
1
In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
2
Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
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If you’ve got a rotisserie chicken that needs using up or some cooked chicken stashed in the freezer, this is a great place to use it up.
This dinner would taste great served alongside a green salad or a side of cornbread. If there’s no time for either, grab your bag of tortilla chips.
Top your bowl with a dollop of sour cream and a spoonful of salsa or a handful of cheddar cheese and a sprinkle of green onions. Or all of the above for a super deluxe bowl o’ chili!
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