2 Tbsps olive oil
1 Tbsp butter
2-3 boneless, skinless chicken breasts cut into bite sized pieces
1/2 cup each of diced onion & green pepper
1 15 oz can each of black beans & pinto beans drained & rinsed
1 15 oz can of diced tomatoes (I used the kind with added garlic)
1 15 oz jar of salsa verde (green salsa)
1 cup of thawed frozen corn
2 cups of chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp dried & crushed Mexican oregano
1 tsp dried thyme
2 Tbsp chopped fresh cilantro
Sour creme to garnish, optional
Use a 12 inch skillet with high sides & a lid. Heat skilled to medium/high and add olive oil & butter. Add chicken and brown on all sides. Pour in tomatoes (with the juice), salsa, beans & corn, then pour in chicken broth and stir until well mixed. Add dried herbs, spices and cilantro. Stir well and bring to just a boil. Reduce heat to low, cover and simmer for 2 hrs. Garnish with sour creme if desired
