Mexican Chicken Minestone

By á-16039

Ingredients

• 12 oz. boneless skinless chicken breasts, cut into bite size pieces
• 1 tsp. chili powder
• 2 cloves garlic, minced
• 1 tblsp. Vegetable oil
• 2-14 oz. cans chicken broth
• 1-15 oz can white or kidney beans
• 1 cup frozen corn
• 1 cup uncooked macaroni
• 1-14 oz. can Rotel

Preparation

Step 1

In a bowl, toss chicken with chili powder. In a Dutch oven cook garlic in hot oil over medium heat for 15 seconds and add chicken. Cook, stirring 3 minutes.
Add broth, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered 10 minutes or until pasta is tender, stirring occasionally.
Stir in Rotel, heat through.
Serves 6