1 lb skinless chicken breast half, cubed
15 ounces black beans, drained and rinsed
1 cup frozen corn
2 cups canned crushed tomatoes (I used diced mexican tomatoes.)
2 teaspoons finely chopped canned chipotle chiles in adobo
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
4 corn tortillas (cut or torn into bite-sized pieces)
2 cups hot cooked white rice
sour cream
shredded cheddar cheese or monterey jack pepper cheese
fresh cilantro
Directions:
1 Heat oven to 350.
2 Spray a rectangular glass baking dish with nonstick cooking spray.
3 Arrange chicken in an even layer in baking dish.
4 In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
5 Sprinkle with tortilla pieces then bake for 30 minutes.
6 To serve divide rice evenly among four serving bowls and top with chicken mixture.
7 Garnish with sour cream, shredded cheese and cilantro if desired.
