Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

293 calories; calories from fat 30%; fat 9.8g; saturated fat 3.4g; mono fat 4.1g; poly fat 1.5g; protein 24.7g; carbohydrates 26g; fiber 4.2g; cholesterol 53mg; iron 2.9mg; sodium 686mg; calcium 69mg.
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