Serves 4

Prep time 10 min.

Cook time 25 min.


2 Tbsp. olive oil

2 boneless, skinless chicken breast halves (about 12 oz.), cut into 1/2-inch cubes

1 cup diced onion

2 cloves garlic, minced

2 tsp. cumin

1 can (15 oz.) reduced-sodium black beans, rinsed and drained 

1 can (14.5 oz.) Del Monte® Diced Tomatoes, undrained 

1 can (4 oz.) fired-roasted diced green chilies

4 cups College Inn® Chicken Broth

Coarsely crushed tortilla chips 

Lime wedges


Optional Toppings 

Chopped cilantro

Sliced green onions

Diced avocados

Diced radishes

Shredded Jack cheese

Low-fat sour cream


  1. Heat oil in large saucepan over medium-high heat. Cook chicken and onion 3 to 4 minutes. Add garlic and cumin; cook 1 minute, stirring constantly.

  2. Stir in beans, tomatoes and chilies; cook 2 minutes. Add broth. Bring to a boil; reduce heat and simmer 15 minutes. Serve with tortilla chips, lime and choice of toppings, if desired.

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