Yummy - I made this last night for the first time and it's quick and delicious!
1 Tablespoon Canola oil
4 boneless chicken breasts - cut into small/bite sized pieces
1 medium onion
3 garlic cloves
3 cans black beans - drained & rinsed
1 can whole corn
1 large can Rotel tomatoes
1 small can Mexican Rotel (yes, bitches it has cilantro in it!)
1 large box of chicken broth (you can make your own if you like)
2 teaspoons chilli powder
1 teaspoon paprika
1 teaspoon cumin
Salt & Pepper to taste
In skillet, add canola oil, onion and garlic. Allow to cook for about 3 minutes (or as long as it takes you to cut up your chicken breasts). Once onions and garlic have cooked for 3 minutes, add your chicken and spices. Allow mixture to cook until chicken is done - about 10 minutes or so. While that cooks, in a stock pot - add chicken broth, drained & rinsed black beans and corn. Add chicken mixture to broth mixture, bring to a boil and then allow to simmer for 20 minutes. We served ours with cheese on top and mixed with rice. As additional garnish, you can add a sprig of cilantrol, sour cream and/or avocado.
Ingredients that were listed in the original recipe were also carrots & bell peppers - but I had my niece with me shopping and forgot those so I improvised by adding the corn. My girlfriend said that she would add a teaspoon or so of camino also. It was very quick and is actually pretty healthy and fairly low in sodium.