Julie Ikeda
BBQ Chicken Empanadas
30 MIN
Quick Grilled Chicken Chili
In The Refrigerated Meat Case
In The Refrigerated Meat Case
In The Refrigerated Meat Case
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Ingredients
1 pkg.PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
1 can(15-1/4 ounces) red kidney beans, rinsed and drained
1 can(14-1/2 ounces) diced tomatoes
1/2 cupwater
1 teaspoonchili powder
Cornbread (optional)
Step 1
In medium saucepan, combine all ingredients and bring to a boil over medium-high heat.
Step 2
Reduce heat to medium, cover and cook, stirring occasionally, 10 minutes.
Step 3
Uncover and cook an additional 3 minutes. Serve, if desired, with cornbread.
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