Ingredients
1 can diced tomatoes (400 ml)
1 can black beans (400 ml)
1 can kidney beans (400 ml)
1 cup corn kernels
1 cup chicken broth
2 chicken breasts, diced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Method
1. Start by heating a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5 to 7 minutes.
2. Pour in the chicken broth. Stir in the canned diced tomatoes, black beans, kidney beans, and corn.
3. Add chili powder and cumin. Season with salt and pepper to taste. Mix everything well.
4. Bring the mixture to a simmer. Reduce the heat to low and let it cook for about 20 minutes, stirring occasionally.
5. Serve hot in bowls. Enjoy with bread or over rice if desired.
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