Here is another recipe I tried from the “Chicken Soup for the Soul – Recipes for Busy Moms” cookbook I checked out from the library.
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts cut into 1/2 inch chunks (I used a chicken breast we had leftover from our weekend BBQ and three of the chicken strips leftover from dinner last night)
1 red bell pepper, coarsely chopped
3 garlic cloves, minced
3 cans (14 ounces each) ready to serve reduced sodium chicken broth
1 package (10 ounces) frozen whole kernel corn
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 cup broken up baked tortilla chips
In a pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned, stirring frequently.