Ingredients
– 500 g chicken breast, diced
– 2 cans (400 g) kidney beans, drained
– 1 can (400 g) diced tomatoes
– 1 can (400 g) corn kernels, drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 480 ml chicken broth
– 1 tablespoon chili powder
– 1 tablespoon cumin
– Salt and pepper to taste
Method
1. Heat a large pot over medium heat. Add diced chicken and cook until lightly browned.
2. Stir in the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. Pour in the diced tomatoes, chicken broth, kidney beans, and corn. Mix well.
4. Add chili powder, cumin, salt, and pepper. Bring the mixture to a gentle boil.
5. Reduce the heat and simmer for about 20 minutes, stirring occasionally.
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