Southwest Chicken With Black Beans And Olives
|Skinless boneless chicken||1 1⁄2 Pound, cubed|
|Onion||1 Medium, diced|
|Canned black olives||6 Ounce, drained|
|Chicken stock||1 1⁄2 Quart|
|Canned chopped green chiles||4 Ounce|
|Cream of chicken soup||1 Can (10 oz)|
|Cream of mushroom soup||1 Can (10 oz)|
|Water||10 Ounce (Use 1 Soup Can)|
|Canned black beans||15 Ounce|
|Canned diced tomatoes||15 Ounce|
Saute the chicken in a skillet sprayed with nonstick cooking spray until cooked through; drain and set aside.
Saute the onion in the margarine; set aside.
Halve the black olives.
Combine the chicken stock, olives, undrained green chiles, soups, water, undrained black beans and undrained tomatoes in a large stockpot.
Stir in the cumin and salt and pepper to taste.
Bring to a gentle boil, stirring frequently.
Stir in the chicken and onion.
Serve over a bed of garden rotini or brown rice.