Santa Fe Chicken

• 1 tablespoon canola oil or 1 tablespoon olive oil
• 34-1 lb boneless chicken breast, cut into thin strips
• 12 teaspoon cumin
• 11 ounces corn, canned or 11 ounces frozen corn, thawed
• 2 cups salsa
• 2 tablespoons ripe olives, sliced (I omit the olives)
• 1 (15 ounce) can black beans, drained and rinsed (I use these instead of the olives)
• 34 cup cheddar cheese, shredded
• salt and pepper
• tortilla chips (optional)
• flour tortilla (optional)

1. Heat oil in large skillet over medium heat until hot.
2. Add chicken and cook 3-5 minutes until no longer pink.
3. Sprinkle cumin over the chicken and season with salt and pepper to taste.
4. Stir in corn, salsa and olives and/or beans.
5. Simmer 3-5 minutes until thoroughly heated, stirring occasionally.
6. Stir in cheese and serve immediately.
7. Serve with tortilla chips crushed on top OR use the chips to scoop up the chicken.
8. Alternatively, you can skip the chips and wrap the chicken mixture in flour tortillas.

canola oil, chicken breast, cumin, corn, salsa, ripe olives, black beans, cheddar cheese, salt, tortilla chips, flour tortilla

Taken from www.food.com/recipe/santa-fe-chicken-347322 (may not work)