4 chicken breasts, cut up into cubes (I use boneless)
1 garlic clove, crushed
1 green pepper, diced
1 (15 oz.) can whole black beans (do not drain)
1 (10 oz.) can Rotel diced tomatoes w/ chilies
6 cups chicken broth (3 cans)
1/2 cup shredded Mexican "fiesta" cheese blend
6 corn tortillas, cut into strips
1 tsp. seasoned salt (Lawry's)
1 tsp. chili powder
pinch of cumin

Sauté chicken, garlic and green pepper in a Dutch oven or large skillet for 5 minutes on medium heat.

Add all other ingredients except cheese and tortilla strips. Cover and simmer over low heat until chicken is done and peppers have softened.

Stir in cheese and tortilla strips. Simmer until cheese is melted.

Enjoy!

Submitted by: Brenda Wright