Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup or 150g)
  • 1 bell pepper (any color), chopped (approx. 1 cup or 150g)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/280g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon cumin (2.5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 3 cups cooked and shredded chicken (approx. 500g)
  • 1 (10.75 ounce/305g) can condensed cream of chicken soup
  • ½ cup sour cream (120ml)
  • 2 cups shredded cheddar cheese, divided (approx. 200g)
  • 4 cups tortilla chips, crushed (approx. 150g)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes.
  3. Stir in black beans, corn, diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  4. Add shredded chicken to the skillet and stir to combine.
  5. In a mixing bowl, combine condensed cream of chicken soup and sour cream.
  6. Spread half of the chicken mixture in the baking dish. Top with half of the soup mixture and half of the shredded cheese. Repeat layers.
  7. Sprinkle crushed tortilla chips evenly over the top.
  8. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
  9. Let cool for a few minutes before serving.