15-Minute Southwest Chicken Skillet

familyfoodonthetable.com

Samantha Wolff

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1 bell pepper, chopped (red, green, yellow or a mix are all fine)

2 cloves garlic, minced

1 (14 oz.) can black beans, rinsed and drained

1 small can corn, well drained, or 1 cup frozen corn or 1 to 2 ears of corn, corn kernels cut off the cob

2 cups cooked, shredded chicken (homemade or from a rotisserie chicken)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon fresh lime juice

subheading: OPTIONAL TOPPINGS:

Shredded cheddar or Monterey Jack cheese, salsa, Greek yogurt or sour cream, avocado slices or guacamole, chopped fresh cilantro, hot sauce or pickled jalapeños, etc.

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