- 1 of 4 Mix 1 teaspoon of the cumin, 1/2 teaspoon salt and chicken in bowl.
- 2 of 4 Heat half the oil in Dutch oven or pot. In 2 batches, brown chicken, 5 to 7 minutes, using remaining oil for second batch; remove chicken with slotted spoon to plate.
- 3 of 4 Add onion, green pepper, remaining 1/2 teaspoon cumin, garlic, jalapeno, oregano and black pepper to pot; saute until vegetables are tender, 7 to 9 minutes.
- 4 of 4 Return chicken to pot. Add corn and tomatoes; simmer 15 minutes. Stir in remaining 1/2 teaspoon salt, beans and liquid hot-pepper sauce; simmer 5 minutes to thicken slightly.
Servings Per Recipe:
Per Serving: 21 g carb., 25 g pro., 58 mg chol., 6 g Fat, total, 804 mg sodium, 234 kcal cal., 1 g sat. fat, 5 g fiber