- 1 tablespoon olive oil, or more to taste
- 4 boneless chicken breast halves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground paprika
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 1/2 teaspoons lemon juice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 1/2 white onion, diced
- 5 (6 inch) corn tortillas, cut into strips
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 (8 ounce) package cream cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup sour cream
- Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
- Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.
05/09/2018
recipepes.com
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