1 pound skinned, boned chicken breasts, cut into 1-inch pieces
1/2 cup chopped red onion
1 teaspoon ground coriander
5 garlic cloves, minced
1 drained canned chipotle chile in adobo sauce, seeded and minced
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) bottle salsa
1 (15-ounce) can pinto beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
How to Make It
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; saute 4 minutes. Remove from pan; keep warm.
Add the onion, coriander, garlic, and chile to pan; saute 3 minutes. Add corn, salsa, beans, and bell peppers; cover and cook 5 minutes. Return the chicken and bacon to pan; cook 5 minutes or until thoroughly heated.