The guacamole really rounds this out!
~1 lb boneless, skinless chicken breasts, tenderloins, or thighs, diced
1 small sweet onion, roughly chopped
1 Tbsp minced garlic
Canola or olive oil, for sauteing
1 (4 oz) can diced green chilies
1 (~15.25 oz) can black beans
1 cup diced mango
2/3 cup guacamole
2 Tbsp chili powder
1 tsp ground cumin
1 Tbsp honey
2 Tbsp salsa
1 small (8.25 oz) carton chicken stock
Salt, cayenne, smoked paprika, and/or other spices, to taste
First, brine the chicken pieces for 15 minutes to 1 hour.
When ready to cook, add the garlic and a splash of oil to a large pot. Heat over medium-high, then add the onion and chicken pieces and saute until chicken is done. (You can optionally sprinkle the chicken with extra cayenne, smoked paprika, or other spices as it cooks! :-))
Remove pot from heat, and stir in the green chilies, black beans (with some can liquid reserved), mango, guacamole, honey, salsa, and spices. Slowly stir in chicken stock until a desired consistency is reached.
Simmer on low until mango is soft, or leave in your slow cooker for a couple of hours before consuming. Tortillas or bread would make a fine accompaniment. 🙂