can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
can (19 oz) Progresso® red kidney beans, drained, rinsed
cup chopped fresh cilantro
tablespoon chili powder
Shredded reduced-fat sharp Cheddar cheese, if desired
1In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
2Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
3To serve, sprinkle with remaining cilantro and cheese.