Ingredients:

1 red bell pepper, seeded and finely chopped

1 poblano pepper, seeded and finely chopped

1 cup diced onion

2 tablespoons olive oil

32oz chicken broth

4 garlic cloves, minced

12oz Eagle Brand® Evaporated Milk

2 tablespoons cornstarch or flour

2 tablespoons water

2 ½ cups chicken breast, cubed and fully cooked

15oz can corn, drained

15oz can black beans, drained and rinsed

1 tablespoon cumin

2 teaspoons chili powder

1 ½ teaspoon smoked paprika

1 teaspoon salt, or to taste

½ teaspoon pepper

Instructions

Step 1:

To a large pot, drizzle in the olive oil.

Add the chopped red bell pepper, poblano pepper, and onion to the pot.

Cook over medium heat, stirring occasionally.

Cook 7-8 minutes until peppers are a bit soft and the onion is slightly translucent.

Step 2:

Add in the chicken broth, evaporated milk, and garlic cloves.

In a small bowl, whisk together the cornstarch or flour and the water.

Add the mixture to the pot and stir well.

Continue cooking on medium heat.

Step 3:

Next, add in the cubed chicken, corn, black beans, and seasonings.

Stir well, then allow to cook on medium heat for another 10 minutes.