June 17, 2019 | Stephanie Ouellette Photo Credit: Johnny Autry Hands-on time: 9 min. Total time: 20 min. 1 ½ tablespoon extra virgin olive oil 1 cup chopped onion 3 garlic cloves, minced 1 red bell pepper, chopped 1 jalapeno pepper, seeded and minced 1 tablespoon chili powder 1 ½ teaspoons crushed red pepper ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon black pepper 3 cups shredded skinless, boneless chicken breast 2 cups frozen whole-kernel corn 4 cups lower-sodium chicken broth 2 large tomatoes,chopped 1 (15-ounces) can unsalted black beans, rinsed and rained ¼ cup chopped fresh cilantro 3 ounces queso fresco, crumbled 8 lime wedges Heat a Dutch oven over medium-high heat. Add oil,onion, and next 3 ingredients (through jalapeno); saute 3 minutes. Add chili powder and next 4 ingredients (through black pepper); saute 30 seconds. Add chicken and next 4 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and cheese. Serve with lime wedges. Serves 8 (serving size: 1 cup) CALORIES 186; FAT 5.4g; PROTEIN 17.9g; CARB 18.4g; FIBER 3.9g; SODIUM 571g. Recipe adapted from Cooking Light magazine