2 tablespoons LAND O LAKES® Butter
1 (20-ounce) package boneless skinless chicken breasts, cut
into 1/2-inch
cubes
1 medium (1/2 cup) onion, chopped
1 teaspoon ground cumin
1 teaspoon lemon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
2 (14.5-ounce) cans chicken broth
2 (15-ounce) cans pinto beans with jalapeños*
2 (11-ounce) cans white shoepeg corn
1 to 2 teaspoons chipotle chilis in adobo sauce, chopped
2 bay leaves
2 tablespoons lime juice
2 tablespoons sugar
1/4 cup chopped fresh cilantro
Garnish Ingredients:
Finely chopped red pepper, if desired
Fresh lime wedges, if desired
Melt butter in 6-quart saucepan until sizzling; add chicken,
onion, cumin,
lemon pepper, oregano and garlic salt; cook over medium heat until
chicken is
no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg
corn, chipotle chilis and bay leaves. Continue cooking until mixture
comes to
a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30
minutes.
Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.
To serve, top each serving with chopped red pepper and lime wedges, if
desired.
Makes 8 servings
Recipe by Land O Lakes, Inc.
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