Chicken Tortilla Casserole

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 bell pepper ((any color), chopped)
• 2 garlic cloves (minced)
• 1 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper*
• 1 3/4 cups low sodium chicken broth ((one 14.5 ounce can))
• 1 cup salsa*
• 2 cups cooked shredded chicken*
• 1 cup frozen or canned corn (drain if canned)
• 15 ounce can black beans (rinsed and drained)
• 6 ounces crumbled tortilla chips ((about 4 cups), divided)
• 1 1/2 cups shredded Monterey jack and/or cheddar cheese (divided)
• 2 tablespoons chopped fresh cilantro (for garnish)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened, about 3 minutes. Add the garlic, cumin, paprika, oregano and cayenne pepper and stir for 30 seconds.

2. 2

   Stir in the chicken broth and salsa. Add the cooked shredded chicken, corn, black beans and half of the tortilla chips. Stir. Cover, reduce heat to low, and cook at a low simmer for 8 to 10 minutes, stirring occasionally, until almost all of the liquid has been absorbed. Remove pan from the heat.

3. 3

   Stir in 1 cup of the cheese. Add the remaining tortilla chips and stir them in just a little, leaving some on top of the casserole. Sprinkle the remaining ½ cup of cheese on top.

4. 4

   Cover the casserole and let it rest for a few minutes to allow the cheese to melt. Garnish with fresh cilantro and serve.