Black Bean, Chicken, and Roasted Corn Stew

(Serves 4)

2 teaspoons olive oil

1 large onion, chopped

2 cups shredded cooked chicken

1 (15-oz.) can black beans, rinsed and drained

2 cups fresh or thawed frozen corn kernels ***

¾ cup chipotle chile salsa  (I use Pace)

1 (14.5 oz.) can petite diced tomatoes

¼ cup chopped fresh cilantro (and this really makes it good)

2 tablespoons fresh lime juice

Heat the oil in a large pot over medium-high heat.  Add the onion and cook, stirring frequently, until lightly browned, about 5 minutes.  Reduce the heat and add the chicken, beans corn, salsa and tomatoes.  Cook, stirring occasionally, until heated through, about 3 minutes or so.

Stir in the cilantro and lime juice and spoon into a serving bowl.

*** If you want it really tasty, use frozen roasted corn kernels – specialty food stores –  but it’s delicious the way it is.

This is fast, good – and wonderful with corn muffins, corn sticks, cornbread.