SOUTH OF THE BORDER CHICKEN CHILI


1 Tbsp. oil
1 pound boneless, skinless, chicken breast cut in ½-inch cubes
½ cup chopped bell pepper
1 packet of white chicken chili seasoning mix
1 cup water
1 can (15-oz.) white beans, undrained
1 can (15-oz.) black beans, drained and rinsed
1 can (14-5-oz.) diced tomatoes, drained
1 can (8-3/4-oz.) can whole kernel corn, drained
Assorted toppings, such as shredded cheese, sliced avocado, chopped cilantro or sour cream


Heat oil in a large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.

Stir in Seasoning Mix, water, beans tomatoes, and corn. Bring to a boil. Reduce heat to LOW; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.


Yield: 6 servings.