2 tablespoons butter
1 (20 ounce) package boneles skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup onion, chopped
1 teaspoon ground cumin
1 teaspoon lemon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
2 (14.5 ounces) cans chicken broth
2 (15 ounce) cans pinto beans with jalapenos
2 (11 ounce) cans white shoepeg corn
1 to 2 teaspoons chipotle chiles in adobo sauce, chopped
2 bay leaves
2 tablespoons lime juice
2 tablespoons sugar
1/4 cup chopped fresh cilantro
Finely choped red pepper, if desired
Fresh lime wedges, if desired
Melt butterin 6 quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking until mixture comes to a boil (8 to 1o minutes). Reduce heat to low; cook uncovered, 30 minutes.
Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.
To serve. Top each serving with chopped red pepper adn lime wedges, if desired.
Makes 8 (1 1/4 cup) servings. You can join Unsolved Mysteries and post your own mysteries or
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