Mexi Chicken Dish

This dish is so easy and really frugal when made from leftovers!

1 1/2 cups leftover shredded chicken

4 cups drained, rinsed black beans

1 1/2 cups corn

1 pkg or homemade equivalent of taco seasoning

3/4 cup water

Heat water to a simmer in large pot. Add remaining ingredients and toss gently. Cook for 10 to 15 minutes.

If any of your ingredients are frozen, add them 2 to 3 minutes ahead of the other ingredients.

Top with cheese, hot sauce, tomatoes, parsley, cilantro, etc

We like this for lunch with butter-grilled, quartered tortillas, used as 'scoops'.

It's also good in wraps and taco shells.
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$5 Dinners