Back in October I posted a recipe that’s very similar to the one below but I’ve changed a few things now which I think have made it even tastier.

This is SUPER quick and easy and the leftovers heat up just as well.

The secret to this one is LOTS of fresh ground peppercorns (I have the four-color peppercorn grinder from Target that looks like this and it is awesome) and fresh limes to squeeze into each bowl.

If you’re like me, you’ll smell the lime juice and instantly want a margarita…so be careful.


2 chicken breasts, cooked and diced
2 tablespoons vegetable oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 can of rotel tomatoes with green chilies
1 can diced tomatoes
1 teaspoon dried oregano
1 teaspoon ground coriander seed
1/2 teaspoon ground cumin
4-5 cups chicken broth
1 can great northern beans
1 1/2 C frozen corn
salt to taste
LOTS of fresh ground peppercorns
lime wedges

Saute onion and garlic in oil until soft. Add in rotel, diced tomatoes, spices, and broth and simmer for 10 minutes. Now add beans, corn, chicken, salt and pepper and simmer for another 5 minutes. Serve with lime wedges 🙂