NGREDIENTS:
* 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces
* 1 cup chopped onion
* 1 can beans - pinto, white, or small red, drained (15 ounces)
* 1 can black beans, drained (15 ounces)
* 1 can stewed tomatoes, Mexican style, (15 ounces)
* 2 tablespoons chili powder or seasoning mix
PREPARATION:
In large skillet sprayed with nonstick cooking spray, brown chicken and onion over medium heat. Stir in remaining ingredients; bring to a boil. Reduce to low; simmer for about 20 minutes.
Serves 6.
