2 boneless chicken breasts, cut into bite-size cubes
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn, drained
1 cup salsa
1 cup dairy sour cream
1 (16 oz.) box tortellini (Barilla)
1 env. taco seasoning
1 cup shredded cheddar cheese (optional)

Cook chicken breasts until no longer pink and follow directions on taco seasoning packet. Set aside. Cook tortellini until al denté.

Meanwhile in a bowl, combine dairy sour cream and salsa, mix together. Pour tortellini into a collander and run under cold water until noodles are chilled. Pour all ingredients together. Mix well.

Serve chilled with a sprinkle of cheese on top, if desired.

Submitted by: Jillian Landwerh