1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn with red and green bell peppers, drained
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh cilantro
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Let's Make It
Heat oven to 400°F.
Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
Serve topped with tortilla strips and cilantro.
Serve this hearty stew with a tossed leafy green salad.
Serve with lime wedges to give the stew a little citrus kick.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.