Shannon claims I say that every recipe is easy. This one truely is, it's mostly opening cans and pouring it all in.
6 boneless, skinless chicken breasts
1 cup course chopped onion
2 fresh garlic cloves, minced
2 Tablespoons olive oil
2 cans Mexican tomatoes (Rotel brand)
1 can garbanzo beans (chick peas), drained
1 can light red kidney beans, drained
½ cup picante sauce (I used medium. You can use whatever you like.)
1 tsp cumin (I use more like a Tablespoon)
1 tsp chili powder
½ tsp salt
Optional: one jalapeno pepper.
In a large fry pan or directly in soup pot, over medium heat warm oil.
Add chicken, onion, and garlic.
Sautee 5-7 minutes or until chicken is no longer pink.
Add remaining ingredients and simmer 20 minutes.
Serve over steamed rice.
Garnish with: grated cheese, sour cream, chopped onions, avocado, chips and/or cilantro.
I modified from Café Latte.
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