Ingredients:

  • 15 ml Olive oil
  • 1 Medium Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 450 g Ground Chicken
  • 28 g Taco Seasoning
  • 425 g Black Beans
  • 150 g Frozen Corn
  • 240 ml Red Salsa
  • 120 ml Chicken Broth, low sodium
  • 170 g Shredded Mexican Blend Cheese

Instructions:

  1. Heat the oil. Pour 15 ml of olive oil into your skillet over medium high heat until it shimmers and swirls.
  2. Sauté the aromatics. Add the diced onion and red pepper, cooking for 5 minutes until the onions are translucent and fragrant.
  3. Infuse the garlic. Stir in the minced garlic for 30 seconds until you smell a sharp, nutty aroma. Note: Don't let it brown or it will turn bitter.
  4. Brown the chicken. Add the 450 g of ground chicken, breaking it up with your spoon until it is no longer pink and begins to sizzle.
  5. Toast the spices. Sprinkle the taco seasoning over the meat and stir for 1 minute until the spices smell toasted and warm.
  6. Integrate the base. Stir in the 425 g of black beans and 150 g of frozen corn until well combined and colorful.
  7. Simmer the sauce. Pour in the 240 ml of salsa and 120 ml of chicken broth.
  8. Reduce the liquid. Cook for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  9. Add the cheese. Sprinkle the 170 g of Mexican blend cheese over the top.
  10. Melt and serve. Cover the pan for 2 minutes until the cheese is molten and bubbling.