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Prep Time: 5 minutes
Cook Time: 20 minutes
6 to 8 servings
1 lb. boneless, skinless chicken breasts
Mesquite or hickory barbecue sauce
1 tsp. cumin
2 cans (14.5 oz. each) S&W® Mexican Recipe Stewed Tomatoes
1 can (15 oz.) S&W Black Beans, drained and rinsed
1 can (15.25 oz.) S&W Kidney Beans, drained and rinsed
1 can (15.5 oz.) S&W Garbanzo Beans, drained and rinsed
1 cup medium or hot salsa
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Season chicken with barbecue sauce; grill or broil about 5 minutes per side or until chicken is no longer pink in center. Baste with additional sauce halfway through. Cut chicken into cubes.
Place chicken in large skillet. Add cumin, undrained tomatoes, beans and salsa.
Simmer 10 minutes. Serve with tortillas or corn bread and garnish with cilantro, sour cream and avocado, if desired.
