Cooking
(stovetop): Thaw completely in fridge. Empty corn/tomato mixture into a pot. Add 2 c. water (Split Orders add 1 c. water). Cover and bring to a boil over medium-high heat. Stir in chicken. Cover, reduce heat, and simmer 15 min. stirring occasionally OR until chicken is cooked through. Ladle into bowls and garnish with shredded cheese and crushed tortilla chips (included). Nice with one of our SupperWorks quick breads.

Ingredients
Diced chicken, roasted corn & black bean mix, diced tomatoes, diced onion, cheddar-jack cheese, tortilla chips (optional), green pepper, tomato paste, cilantro, garlic, gluten-free chicken bouillon, chili powder, cumin, smoked paprika, crushed red pepper, cayenne