| | Directions | | Cook chicken breast until at least 165 internal temperature, then roughly chop or shred and set aside for later use. Heat a large stock pot over medium-high heat, and saut onions, peppers, celery, and garlic for 2-4 minutes, using pan spray to keep from sticking. Then add cumin, chili powder, and chicken stock and simmer for 8-10 minutes. Add tomato, corn, oregano, black beans and cooked chicken and simmer for another 5 minutes. Then add lemon juice and cilantro. Season to taste with salt and pepper and serve once the temperature is at least 165. Serves 10. |
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| Ingredients | | - |  | 1/2 pound Boneless Skinless Chicken Breast Halves, cooked |
| - | | 1 onion, chopped (medium) |
| - | | 1 Whole Celery Ribs, chopped |
| - | | 1 green bell pepper, chopped (medium) |
| - | | 2 teaspoons garlic, minced |
| - | | 2 teaspoons chili powder |
| - | | 1 teaspoon ground cumin |
| - | | 50 ounces Chicken Stock |
| - | | 14 ounces Rotel Tomatoes and Chilies, drained |
| - | | 1 can Corn, drained (14 ounce Can) |
| - | | 1 can Black Beans, drained (14 ounce Can) |
| - | | 1 teaspoon oregano |
| - | | 1/4 cup Lemon Juice, or Lime Juice |
| - | | 1 teaspoon Cilantro, dried |
| - | | 1/2 teaspoon Black Pepper, if needed |
| - | | 1 teaspoon Salt, if needed |
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