Chicken and Chiles

This is a recipe my friend McKell posted on our short lived recipe blog Katy Cuisine. Our family really loves it and we've made it countless times since. It's easy, flavorful and healthy too.

- 2-3 chicken breasts cubed (I typically use my canned chicken)
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can (8 oz) tomato sauce
- 1 can black beans, rinsed and drained
- 1 can (4 oz) chopped green chiles
- 1 tsp. chili pepper
- 1/2 tsp. ground cumin
- hot cooked rice
Toppings: sour cream, cheese, sliced avocado

- Sprinkle the chicken with salt and pepper. Coat a large non-stick frying pan with no-stick spray. Add the chicken and cook over medium heat for five minutes or until the pieces begin to brown. Set aside until the chicken is cool enough to handle.
- In the same pan, combine the oil, onions, garlic, and 2 T. of the broth. Cook stirring frequently for 5-6 minutes until the onions are soft.
- Add the tomato sauce, beans and remaining broth to the pan. Stir to mix well. Add the chiles, chili powder, cumin and reserved chicken. Bring to boil.
- Reduce heat and simmer for 15 minutes. or until the chicken is tender and the liquid has thickened.
- Serve over rice and top as desired!