Adobe Chicken

4 boneless, skinless chicken breasts

2 T olive oil

½ t salt

½ t  pepper

1 15-oz can black beans, drained and rinsed

1 11-oz bag frozen corn

1 2¼-oz can sliced olives, drained

1 t garlic powder

1 t cumin

1 C sour cream

1 C salsa

2 C shredded Pepper-Jack Cheese

 Cut chicken breast into ½-inch strips. Cook chicken strips in skillet in olive oil, turning frequently.  Season the chicken strips with salt and pepper as they cook.  Meanwhile, in large bowl, mix all the remaining ingredients except the cheese.  Mix in cooked chicken.  Pour the chicken strip mixture into a 1-gallon freezer bag.  Attach cheese in a separate bag. 

To serve, thaw.  Place chicken strip mixture in a deep skillet.  Bring to a boil, reduce heat, and simmer 10 min.  Sprinkle cheese over chicken to serve.

To lighten, use broth to cook chicken.  Use fat-free sour cream, or strained fat-free plain yogurt.  Reduce the amount of cheese, or use reduced fat cheese.  If reducing cheese you may want to add some reduced fat cream cheese, but not necessary.